Creamy Mushroom and Leek Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and velvety risotto made with Arborio rice, earthy mushrooms, and sweet leeks, finished with a splash of white wine and Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs Arborio rice, medium leeks (sliced), mushrooms (sliced) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add 1/2 cup diced onion and cook for 2-3 minutes until translucent.
  2. Step 2: Add 2 sliced leeks and 8 oz sliced mushrooms. Cook for 5-6 minutes until the leeks are tender and the mushrooms release their moisture.
  3. Step 3: Pour in 1/3 cup white wine and stir until the liquid is nearly absorbed. Add 1 1/2 cups Arborio rice and stir to coat each grain with the fat and liquid.
  4. Step 4: Pour in 1/2 cup vegetable broth and stir until the liquid is fully absorbed. Continue adding 1 cup broth at a time, stirring constantly, until the rice is creamy and al dente (about 18-20 minutes total). Add 1/2 tsp salt and 1/4 tsp pepper.
  5. Step 5: Remove from heat. Stir in 1/2 cup grated Parmesan cheese and 2 tbsp butter until the risotto is smooth and glossy. Serve immediately, garnished with additional Parmesan if desired.

Frequently asked questions

How long does Creamy Mushroom and Leek Risotto take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Mushroom and Leek Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Creamy Mushroom and Leek Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Mushroom and Leek Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Mushroom and Leek Risotto vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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