Mushroom & leek risotto
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 2 people
  • 2 Tablespoons extra virgin olive oil
  • 1 Garlic clove, peeled and finely chopped
  • 150g (2 cups) Fresh mushrooms, thinly sliced
  • 1 Leek, thinly sliced
  • 200g (1 cup) Arborio or Carnaroli rice
  • ¾ l (3 cups) Vegetable stock , hot
  • 50g (1/2 cup) Freshly grated Parmesan cheese
  • Sea salt
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. Bring the vegetable broth to a boil in a small saucepan. Keep it at low heat, as we need it to be hot when we add it to the rice.
  3. Heat the olive oil in a large deep frying pan over medium heat, add the garlic and sauté for around 1 minute until golden. Add then the leek and a pinch of sea salt and stir and cook for around 3 minutes until soft but not brown. Add the mushrooms and stir for one more minute.
  4. Reduce heat to low. Add the rice and stir well for a couple of minutes to ensure that each grain of rice is well coated with oil. Pour the hot vegetable stock making sure the rice is completely covered. Continue stirring and leave to cook at a medium-low heat and when it boils lightly taste the broth and add a pinch of salt if needed (not too much as we still have to add the Parmesan cheese that is salty). Stir the rice from time to time and cook it uncovered for around 12 minutes.
  5. Pour in the rest of vegetable stock and add the freshly grated Parmesan cheese. Stir and allow it to simmer gently until most of the liquid has been absorbed and the rice is al-dente and creamy, about 5 minutes. Remove from the heat and serve hot.
You can add some more freshly grated Parmesan cheese on top right before serving.
Recipe by Tasty Mediterraneo at