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
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.
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).
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.
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.
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Mary Berry’s risotto al verde