Mushroom and leek risotto

Mushroom and leek risotto
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 1 onion
  • 2 garlic cloves
  • 1 celery stick
  • 1 carrot
  • 300 gr Arborio rice
  • 75 ml dry white wine
  • 800 ml vegetable stock
  • 700 gr mushrooms
  • 1 leek
  • 100 gr green peas
  • 2 tbsp fresh parsley
  • 25 gr butter
  • 1 tbspn grated parmesan
  1. For the risotto base, finely dice the onion, carrot, celery and garlic. Heat some butter and oil in a hot pan and add the onion, celery and garlic.
  2. Fry over a gentle heat for 2-3 minutes, until softened.
  3. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed.
  4. Add a ladleful of the hot stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is tender, which should take about 15 to 20 min.
  5. Slice the leek and mushrooms. Chop the parsley.
  6. When ready to serve, stir fry the mushroom and leek in some butter until almost cooked. When the vegetables are almost cooked, mix them with the cooked risotto and add the green peas. Stir together until combined and hot.
  7. When warm, stir in the parsley and some melted butter to make the risotto shine. Check the seasoning and serve with freshly grated Parmesan.
Stuff to know
Do not overcook the risotto nor let it catch.
You can cool down the risotto base and store in the fridge until later and reheat when needed.
Replace some of the mushroom by wild mushrooms.
Soak some dried mushrooms in hot water for 15 min, drain and the liquid to the risotto. Stir in the soaked mushrooms just before serving.
Stir fry 350 gr diced chicken breast with the mushrooms and leeks for a non-vegetarian version.