Mushroom & Leek Risotto



Mushroom & Leek Risotto

Total Time 1 hour
Servings 4


  • Knife
  • Chopping board
  • Large frying pan
  • Tablespoon
  • Wooden spoon
  • Measuring jug


  • 200 grams arborio rice
  • 1 leek
  • 2 garlic cloves
  • 200 grams mushrooms
  • 1 stock cube
  • 1 litre boiling water
  • 1 tbsp cooking oil


  • Boil the kettle and place the stock cube in the measuring jug
  • Clean the leek and mushrooms
  • Add the water to the measuring jug when boiled. Mix the water and stock cube together using the tablespoon. Set aside.
  • Slice the leek lengthways then finely across. Put to one side
  • Roughly chop the mushrooms. Put to one side
  • Place the garlic cloves on the chopping board and press down with palm of hand. Then finely slice
  • Place the frying pan on a low heat and add oil
  • When hot, add the leek and garlic to the pan. Use the wooden spoon to mix
  • Once the leeks are soft, add the mushrooms. Keep mixing until water has come out
  • Put the rice in the frying pan and keep mixing with the wooden spoon for a couple of minutes
  • Add small amounts of the stock liquid and mix together. When the water has been absorbed, add a little more.
  • Repeat this process until all the water has been used (roughly 30-45 mins)
  • Taste the rice. If it's still hard, add small amounts of water until rice is firm but no mushy
  • Once cooked, turn off the heat and let slightly cool. Season to taste and serve



Top tips

  • Add a section of woody herbs like rosemary, sage and thyme to the mixture and remove when cooked for added flavours
  • Add a teaspoon of butter at the end for a creamier risotto
  • Add 1 tsp of mixed herbs at the end if fresh herbs are not available
  • Use different vegetables like onion instead of leek or roasted squash instead of mushrooms

Allergy info

  • Celery (stock cube)