Mushroom & Leek Risotto

3 serving
1 hour


You’ll need:

  • 200g arborio rice
  • 1 small leek
  • 2 cloves garlic
  • 200g mushrooms (any)
  • 1 stock cube
  • 1 litre of boiling water
  • 1 tbsp oil


You’ll need:

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



  1. Clean the leek and mushrooms
  2. Finely slice the leek using a sharp knife
  3. Roughly chop the mushrooms
  4. Place the garlic cloves on the chopping board and press down with palm of hand. Then finely slice
  5. Place the frying pan on a low heat and add oil
  6. Add the leek and garlic to the pan and using the wooden spoon, keep mixing
  7. Once the leeks are soft, add the mushrooms. Keep mixing until water has come out and are soft
  8. Boiling the kettle and place the stock cube in the measuring jug. Add water when boiled
  9. Put the rice in the frying pan and keep moving around with the wooden spoon
  10. Add small amounts of the water and stock cube liquid until the water has been absorbed
  11. Repeat this process until all the water has been used (roughly 30-45 mins)
  12. Taste the rice, if still hard add small amounts of water until rice is firm but no mushy
  13. Season to taste

Check out our video here 


  • 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


  • Celery (stock cube)