Leek and mushroom risotto

(74 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Leek and mushroom risotto vegetarian recipe
Leek and mushroom risotto vegetarian recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

This creamy leek and mushroom risotto recipe is a delicious twist on a traditional risotto recipe, and helps use up those vegetables left lying around in the fridge. Leek and mushroom risotto is a great comfort food and also a good way to get your kids to eat their veggies. It doesn't take long to make, risotto is easier than many people think, just follow this recipe and have a little patience and you'll be serving up a warming, hearty dish in no time!


  • 50g (2oz) butter
  • 15ml (1tbsp) olive oil
  • 2 large leeks, trimmed and sliced
  • 1 garlic clove, crushed
  • 225g (8oz) risotto rice
  • 900ml (1½ pt) hot vegetable stock
  • 175g (6oz) button mushrooms, wiped
  • 25g (1oz) grated Parmesan cheese
  • 15ml (1tbsp) fresh chopped parsley

For an extra creamy risotto, melt 150g (5oz) of soft Dolcelatte cheese into the rice shortly before serving.


  1. Heat half the butter and the oil in a large, deep frying pan. Add the leeks and garlic and fry gently for 10 mins until softened but not brown. Stir in the rice and cook for 1 min.
  2. Gradually add the stock to the rice, making sure it's absorbed before adding more, stirring all the time. Continue until all the stock has been added and the rice is tender (approx 20 mins).
  3. Heat the rest of the butter in a frying pan and fry the mushrooms over a high heat for 2-3 mins until golden brown. Stir most of the Parmesan cheese into the risotto and season to taste with salt and freshly ground black pepper.
  4. Serve risotto in warmed bowls topped with the mushrooms, parsley and rest of the Parmesan.

Your rating

Average rating

  • 4
(74 ratings)

Your comments

comments powered by Disqus

FREE Newsletter