📝 Ingredients (Serves 2)

• 1 cup arborio rice
• 2 tbsp olive oil
• 1 medium leek, white and light green parts only, thinly sliced
• 2 cups mixed wild mushrooms, roughly chopped
• 4 cups vegetable broth, kept warm
• ½ cup dry white wine (optional)
• Zest of 1 lemon
• 1 tbsp nutritional yeast or parmesan (optional)
• 1 tsp truffle oil
• Salt and freshly ground black pepper to taste
• 1 clove garlic, minced
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👩‍🍳 Instructions

1. Warm the vegetable broth in a saucepan and keep it at a gentle simmer. In a large skillet, heat 1 tbsp olive oil over medium heat. Add sliced leek and minced garlic; sauté 4–5 minutes.
2. Add wild mushrooms and cook until browned, about 7–8 minutes. Season with salt and black pepper.
3. Stir in arborio rice and toast for 2–3 minutes. Add white wine if using, stir until absorbed.
4. Add vegetable broth one ladle at a time, stirring until absorbed. Continue 18–20 minutes until rice is tender but slightly firm.
5. Remove from heat. Stir in lemon zest, remaining olive oil, and nutritional yeast or parmesan. Drizzle with truffle oil, season to taste.
6. Serve immediately with optional garnish of lemon zest or herbs.

📊 Nutrition Info (per serving)

• Calories: ~380
• Protein: 10g
• Fat: 12g
• Carbohydrates: 55g
• Fiber: 5g
• Sugar: 4g

A decadent yet wholesome risotto that honors the Blue Zone principles by celebrating seasonal, plant-rich ingredients and mindful cooking.