Mushroom and Leek Risotto
Prep time
Cook time
Total time
Adding leeks to the rice gives a delicate addition of flavors. The mushroom adds umami and heartiness, making a great meal for a cold night. This meal is gluten free and could be vegetarian if vegetable stock is used instead of chicken broth.
Serves: 6
  • 4 tablespoons olive oil
  • 3 tablesppons butter
  • 3 cloves minced garlic
  • 3 leeks, cleaned and sliced
  • 3 cups sliced mushrooms
  • 2 cups of risotto (arborio rice)
  • 8 cups chicken broth
  • ½ cup white wine
  • ⅓ cup grated Parmesan cheese
  • Salt and pepper to taste
  1. Place oil and butter into large frying pan.
  2. Under low flame, add garlic and let it release aroma.
  3. Add sliced leeks to mixture and gently saute. Add mushrooms and cook until all vegetable start to soften.
  4. Add rice and stir into mixture for 1-2 minutes.
  5. Add 2 cups of broth and wine and stir until liquid absorbs.
  6. Add one- two cups of broth at a time, stirring rice mixture until liquid absorbed. Continue process until all broth is used.
  7. Add ½ chopped parsley to the rice and gently stir.
  8. Add salt and pepper to taste.
  9. Cook until rice is tender. If needs more cooking, you may add additional broth in the same fashion.
  10. Top with parmesan cheese and fresh parsley.
  11. ENJOY! This recipe makes 6 hearly portions and can be easily cut in half.
Recipe by Dining With A Doc at