Creamy Mushroom and Leek Risotto
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.
Ingredients
- 1 1/2 cups Arborio rice
- 2 medium leeks (sliced)
- 8 oz mushrooms (sliced)
- 1/2 cup onion (diced)
- 1/3 cup white wine
- 4 cups vegetable broth
- 3 tbsp butter
- 2 tbsp olive oil
- 1/2 cup Parmesan cheese (grated)
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
