Mushroom and Leek Risotto

by Charlie Rioux on January 13, 2011

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Good evening!

Since making the Lemon & Broccoli Risotto, all I wanted was to try tons of risotto flavors. This weekend, I had to make dinner for a friend of mine and myself because I was helping her prep a party (and because I’m a good cook not bragging). I didn’t know what to make… and then I thought about making risotto! And we both loooved it :-).

Mushroom and Leek Risotto

Adaptation of “Risotto aux champignons des bois”, Vivez Végé, Modus Vivendi

Print recipe


  • 4 tbsp olive oil, divided
  • 1 package (227 g) cremini mushrooms, coarsely sliced
  • 1 package (85 g) oyster mushrooms, coarsely sliced
  • 2 cloves garlic, minced
  • 1 large leek, sliced lengthwise and chopped
  • 1 liter (4 cups) vegetable broth
  • 1/2 cup white wine
  • 2 cups arborio rice
  • Zest of 1 lemon
  • 3/4 cup grated Parmesan
  • 2-3 tbsp chopped fresh parsley

Directions: Heat 2 tbsp olive oil in a skillet over medium heat. Add cremini mushrooms and cook for 1-2 minutes, stirring frequently, then add oyster mushrooms. Cook for a couple more minutes, until lightly browned. Remove from heat and set aside.

Pour broth in a small saucepan and keep on low. Heat remaining 2 tbsp oil in a large saucepan or very large skillet over medium heat. Add garlic and leek and cook for 5-6 minutes, stirring frequently. Add rice and cook for 1 minute. Pour wine and cook, stirring, until liquid is absorbed. Add one ladle of broth and cook, stirring occasionally, until liquid is absorbed. Add remaining broth, one ladle at a time.
Stir in mushrooms, lemon zest, Parmesan and parsley and serve.

Serves 4


I loved this risotto! It had a light refreshing taste that contrasted with the flavorful mushrooms. Unlike most mushroom risottos, it had only big mushroom pieces and I loved that. The leek also added a great flavor and texture! After two great recipes, I am now definitely a risotto lover :-).

Leave a Comment

{ 9 comments… read them below or add one }

Laury @The FitnessDish January 13, 2011 at 1:26 AM

Love this recipe!!! Leeks are amazing, and so healthy for pregnant women specially!!! Thanks for posting. It's been a while since I had risotto!


Tiffany January 13, 2011 at 2:30 AM

I love that you use two different types of mushrooms!


Amy January 13, 2011 at 2:45 AM

I love risotto of any kind! It is the ultimate comfort food! Yours sounds wonderful :)!


Elisabeth January 13, 2011 at 3:58 AM

Your mushroom risotto looks so creamy and comforting. I love the two kind of mushrooms, and the leeks used in them!


Kate @ January 13, 2011 at 4:50 AM

That risotto looks so good! I love that you added leeks…delicious!


Ang January 13, 2011 at 5:44 AM

Mmmm….I love a good risotto. This looks delicious!


fashionfitnessfoodie January 13, 2011 at 12:26 PM

Looks SOOO good! I made a risotto last night and instead of using rice I used cauliflower – you should definitely try it :)


Joy January 13, 2011 at 1:19 PM

I love risotto, it's practically a whole meal in itself! The leeks are a great addition, they give such a lovely subtle flavour over regular white onions.


Amy at TheSceneFromMe January 14, 2011 at 12:52 PM

Your risotto looks like a warm and comforting dish this cold winter in the midwest! My husband is a mushroom fan and would love this for dinner :)


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