Leek and mushroom risotto

You can serve this dish as an easy dinner party dish or just for family consumption! I've used the dish for dinner parties when we have a vegetarian guest.


  • 2 litres vegetable stock, warm
  • 1 onion, chopped fine
  • 3 - 4 leeks, chopped
  • 1 cup white wine (optional)
  • 750g assorted mushrooms - Swiss brown, Portobello, white button etc - stems trimmed and sliced into approx 1cm pieces
  • 3 cups Arborio rice or other suitable risotto rice
  • 1 cup grated Parmesan
  • 1 teaspoon Porcini powder (optional)
  • Olive oil
  • 2 tablespoons butter
  • Salt and cracked pepper
  • Handful of rocket leaves and shaved Parmesan (for garnish)


  1. Melt two tablespoons of butter over medium-low heat in a pan and cook leeks for 5 mins. Add the mushrooms and Porcini powder and cook until brown, about 5 mins. Put pan aside
  2. Heat a little oil in a heavy based large pot and gently cook the onion and garlic until soft (if you enjoy risotto, it is worth investing in a large risotto pot)
  3. Add the rice and stir on high heat for a couple of minutes, stirring constantly (called "toasting"). If using wine, add and then let evaporate
  4. Add the simmering stock all at once and bring back to the boil
  5. Turn down to simmer, cover and cook for 15 - 18 mins - check and gently stir once or twice during this time
  6. Once the rice has cooked, add the leeks and mushrooms and heat up for 2 mins. Season as required...some cracked pepper works well
  7. Remove from heat and stir in the Parmesan - to make the risotto creamier, you can also add some more butter or oil
  8. Serve onto plates and garnish with three or four rocket leaves and shaved Parmesan

Serve with a simple salad

Serves easy 6

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