Leek and Mushroom Risotto

For the full experience, make this recipe with the Drop Recipes app.

recipe by Suvi Coffey

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
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 Oct 8, 2019


  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Leek icon
    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
    2 tbsp
  • Lemon icon
    4 wedges (39g)
  • Parmesan cheese icon
    Parmesan cheese
    as needed


  • 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
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.