Leek and Mushroom Risotto

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recipe by Suvi Coffey

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    276
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
    3 tbsp (44ml)
  • Leek icon
    Leek
    2 (180g)
  • Chestnut mushroom icon
    Chestnut mushroom
    8 (240g)
  • Risotto rice icon
    Risotto rice
    1.5 cups (313g)
  • White wine icon
    White wine
    ΒΌ cup (60ml)
  • Vegetable stock icon
    Vegetable stock
    3 cups (720ml)
  • Sea salt icon
    Sea salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Butter icon
    Butter
    2 tbsp
  • Lemon icon
    Lemon
    4 wedges (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. Add olive oil, leek and chestnut mushroom to a clean large saucepan
  2. Fry until softened - medium heat
  3. Add risotto rice to the rice
  4. Stir until coated
  5. Add white wine to the rice
  6. Spoon vegetable stock into the rice bit by bit while mixing
  7. Stir until al dente - approx 25 min
  8. Add sea salt, black pepper and butter to the rice
  9. Stir
  10. Transfer rice to large serving bowl
  11. Add lemon and parmesan cheese to the large serving bowl
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