Leek and Mushroom Risotto

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recipe by Suvi Coffey

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    407
based on 1 ratings

Although this is a leek and mushroom risotto, the recipe can be adapted for any flavour combination you like. Risotto is stirring. Slow, comforting stirring. Some people are put off by a recipe where you have to stand by a pot for more than 20mins. But I take comfort in it. Relax and stir...

recipe updated Feb 19, 2019

Ingredients

  • Olive oil icon
    Olive oil
    44ml
  • Leek icon
    Leek
    180g
  • Chestnut mushroom icon
    Chestnut mushroom
    240g
  • Risotto rice icon
    Risotto rice
    313g
  • White wine icon
    White wine
    60ml
  • Vegetable stock icon
    Vegetable stock
    720ml
  • Sea salt icon
    Sea salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Butter icon
    Butter
    28g
  • Lemon icon
    Lemon
    39g
  • Parmesan cheese icon
    Parmesan cheese
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Large serving bowl
  • kCook icon Large saucepan

Step preview

  1. Get a clean large saucepan
  2. Add olive oil
  3. Add chopped leek
  4. Add chopped chestnut mushroom
  5. Fry until softened - medium heat
  6. Add risotto rice
  7. Stir until coated
  8. Add white wine
  9. Spoon vegetable stock bit by bit while mixing
  10. Stir until al dente - approx 25 min
  11. Add sea salt
  12. Add black pepper
  13. Add butter
  14. Stir
  15. Transfer rice to large serving bowl
  16. Add lemon
  17. Add grated parmesan cheese
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