Leek and mushroom risotto recipe

(1028 ratings)

Combine creamy risotto with tasty vegetables to create great comfort food

leek and mushroom risotto
(Image credit: Alamy Stock Photo)
  • Vegetarian
  • healthy
Preparation Time15 mins
Cooking Time25 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories387 Kcal19%
Sugar4.2 g5%
Fat17.5 g25%
Saturated Fat8.6 g43%
Salt0.41 gRow 4 - Cell 2
Protein7.7 g15%
Carbohydrates52.5 g20%
Salt0.41 gRow 7 - Cell 2

This leek and mushroom risotto is our delicious twist on a traditional risotto recipe. 

Our leek and mushroom risotto is rich and creamy, perfect for those who want something truly comforting as a larger lunch or dinner. It’s also a great way to use up any leftover vegetables and turn them into a fantastic new meal. Famously, risotto is said to be difficult to make because of the constant stirring you have to do to ensure that the rice cooks properly. But once you have this down, it’s a wonderfully hearty, easy dish that you can serve up time and time again.


  • 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




  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.

Tips for making:

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

You might also like…

Easy mushroom risotto

Chicken and bacon risotto

Mary Berry’s risotto al verde

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies