Mushroom and leek risotto

I had guests and a lot of leeks, so we made this as a quick after-work dish. It was delicious. The leeks were the end of season weeny ones left in the ground, we’d enough to make a substantial dish.


  • 1 litre marigold stock
  • 2 x 25g butter
  • 200g mushrooms (one punnet)
  • salt and pepper
  • Chopped fresh sage, thyme and parsley
  • 200g leeks, cleaned and chopped
  • 200g arborio rice
  • 100ml dry white wine 
  • 50g grated parmesan cheese
  • Another 25g butter


  • Heat a large saucepan over a medium heat, and add the first 25g butter. Hwn it melts , add the chopped mushrooms, salt and pepper, and fry for around 4 minutes, until browned. Remove from the pan and set aside.
  • In the same pan, add another 25g butter, and add the leeks and herbs and saute for 2 minutes, until browning. 
  • Add the arborio rice and keep on cooking until the rice is glossy and coated in butter
  • Add the white wine and bring to a simmer, stirring until the liquid is absorbed
  • Add the hot stock a ladle-ful at a time, stirring until the liquid is absorbed, and then adding the next scoop. Kepp on with this with the mixture just about simmering. When the rice is tender and al dente, stop there, and add the cheese, 25g butter, mushrooms and stir. Check the seasoning and leave to rest for a couple of minutes 
  • Serve garrnished with herbs. 

Leave a Reply

Your email address will not be published. Required fields are marked *