Leek and mushroom risotto Recipe

Name: Leek and mushroom risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: about 4 cups
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 tbsp unsalted butter; 2 large leeks, white and light green parts only, thinly sliced; 8 oz cremini mushrooms, sliced; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 4 cups warm vegetable or chicken broth; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; 2 tbsp chopped fresh parsley (optional)

Italian · Main course · 45 min total

Leek and mushroom risotto recipe videos

A creamy, comforting risotto with tender leeks and earthy mushrooms, perfect for a cozy dinner.

10
min prep

35
min cook

4
servings

380
kcal/serving

Ingredients

2 tbsp olive oil
2 tbsp unsalted butter
2 large leeks, white and light green parts only, thinly sliced
8 oz cremini mushrooms, sliced
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups warm vegetable or chicken broth
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
2 tbsp chopped fresh parsley (optional)

Instructions

Heat olive oil and 1 tbsp butter in a large saucepan over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add mushrooms and cook until golden, about 5 minutes more.
Stir in rice and cook for 1-2 minutes until grains are translucent around the edges. Pour in wine and stir until absorbed.
Add 1 cup warm broth and stir until almost absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently, until rice is creamy and tender but still al dente, about 20-25 minutes. You may not need all broth.
Remove from heat. Stir in remaining 1 tbsp butter and Parmesan cheese. Season with salt and pepper. Garnish with parsley if desired. Serve immediately.

Tips

For extra flavor, use a mix of mushroom varieties like shiitake or oyster.
Risotto is best served right away; leftovers can be reheated with a splash of broth.

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