Leek and mushroom risotto

Leek and mushroom risotto is a creamy, comforting Italian rice dish made by slowly stirring Arborio or Carnaroli rice with sautéed leeks, earthy mushrooms, and warm broth. It typically features white wine, Parmesan cheese, and butter, creating a rich, velvety texture. Originating from Northern Italy, risotto is a beloved staple known for its patient cooking method.

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🍽️ Nutrition at a glance

This dish is high in carbohydrates from the rice, with moderate fat from butter and cheese, and some protein from the Parmesan. It provides key nutrients like B vitamins, selenium from mushrooms, and potassium from leeks, with a typical serving ranging from 400 to 600 calories.

Nutrition breakdown

Calories	350 kcal
Protein	8 g
Carbs	55 g
Fat	12 g
Fiber	4 g
Sugar	3 g
Sodium	600 mg
Potassium	350 mg
Phosphorus	150 mg
Magnesium	45 mg
Iron	2.5 mg
Vitamin B6	0.3 mg
Folate	60 mcg
Vitamin K	15 mcg
Selenium	10 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, risotto showcases the Italian art of 'mantecare'—vigorously stirring in butter and cheese at the end to achieve its signature creaminess. Nutritionally, mushrooms add a meaty texture and umami depth while contributing antioxidants, making the dish satisfying without heavy meat content.