A creamy and fresh Italian favourite, risotto combines winter comfort with spring brightness. This Mushroom and Leek Risotto delivers earthy mushroom notes and the gentle sweetness of leek, making it perfect for a midweek dinner or weekend entertaining.

We hadn’t made risotto in a while, so I made this the other night — it was delicious. We served it with a roasted cherry tomato and cannellini bean salad and fresh tomato bruschetta for a bright, balanced meal.

What This Risotto Is Like

• Difficulty – Medium. The method is straightforward and uses few ingredients, but attention during cooking is important for the right texture.
• Taste – Rich and creamy with a slight bite to the rice; mushrooms add an earthy depth while leeks bring a mild sweetness.
• Serving – Works as a light main or a side dish. Recipe yields about four servings.

Ingredients

• Arborio rice – Short-grain rice that becomes creamy while keeping a pleasant chew.
• Mushrooms – Sliced white mushrooms (about 6 ounces).
• Leek – One medium leek, thinly sliced.
• Olive oil – Extra-virgin, divided.
• Garlic – Fresh, minced (about 2 cloves).
• White wine – For deglazing and flavor (about 1 cup).
• Vegetable broth – Warm broth used to cook the rice (about 3 cups).
• Parmesan cheese – Freshly grated for finishing.
• Butter – Added at the end for extra creaminess.
• Fresh parsley – Minced, for garnish.
• Salt – To taste.

Instructions

1. Cook mushrooms – Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add sliced mushrooms and cook until browned, about 5 minutes. Remove mushrooms and set aside.
2. Cook leeks and combine – In the same pot, add the remaining oil and the sliced leek. Cook until softened, about 5 minutes. Return the mushrooms to the pot, add the garlic and cook briefly until fragrant, about 1 minute.
3. Toast rice – Add the Arborio rice and stir to coat with oil. Cook, stirring, until the rice edges look translucent, about 2 minutes. Pour in the white wine and stir until it is mostly absorbed, 1–2 minutes.
4. Finish cooking – Add warm vegetable broth one cup at a time, stirring and allowing each addition to be absorbed before adding the next. Continue until the rice is tender with a slight bite and the risotto is creamy, about 10–12 minutes total for the broth additions (actual time may vary).
5. Finish and serve – Remove from heat and stir in grated Parmesan, a knob of butter, and chopped parsley. Taste and adjust seasoning with salt, then serve immediately.

Recipe Tips

• Use good-quality broth – Because broth largely defines the final flavour, choose a flavorful store-bought stock or homemade broth.
• Prep everything first – Have your ingredients measured and ready; risotto requires attention and steady stirring.
• Choose a heavy-bottomed pot – Even heat prevents burning and helps the rice cook consistently.
• Keep stirring – Stirring releases starch and creates the classic creamy texture while preventing the rice from sticking.
• Serve immediately – Risotto is creamiest right off the stove; wait too long and it will firm up.

Substitutions

• Broth – Vegetable broth is used here, but chicken broth can be substituted for a richer flavor.
• Herbs – Fresh parsley is recommended, but basil or oregano (fresh or dried) will also work.

Serving

Risotto is versatile: serve it as a main course or a side. It pairs well with fresh salads and simple vegetable dishes for a complete meal.

Frequently Asked Questions

Mushroom and Leek Risotto

A creamy Italian favourite that balances earthy mushrooms and sweet leeks for a satisfying, elegant risotto.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course:Main Course

Cuisine:Italian

Keyword:leeks, mushrooms, rice

Servings:4

Calories:423 kcal

Author:Julia Pinney

Ingredients

• 2 tablespoons olive oil, divided
• 6 ounces mushrooms, sliced
• 1 leek, thinly sliced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 cup white wine
• 3 cups vegetable broth, warm
• 1 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, minced
• 1 teaspoon salt, or to taste

Instructions

1. Heat 1 tablespoon oil and brown the mushrooms about 5 minutes. Remove and set aside.
2. Sauté the leek in remaining oil until soft, about 5 minutes. Return mushrooms, add garlic and cook 1 minute.
3. Add rice and stir until edges become translucent, about 2 minutes. Stir in the white wine and let it absorb.
4. Add warm broth one cup at a time, stirring and allowing absorption before adding more, until rice is cooked and creamy.
5. Stir in Parmesan, butter, and parsley. Adjust salt, then serve immediately.

*Times are approximate; appliances and ingredients vary.

Notes

1. Arborio rice is the classic choice for risotto because its starch content creates the creamy texture.
2. Stock amounts can vary. Taste toward the end and add a touch more broth if needed to reach the desired consistency.

Nutrition Facts

Mushroom and Leek Risotto

Amount Per Serving (1 serving)

Calories 423

Fat 14g • 22% DV

Carbohydrates 49g • 16% DV

Protein 14g • 28% DV

* Percent Daily Values are based on a 2000 calorie diet.

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