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Creamy Leek and Mushroom Risotto

Servings: 4


  • 1 tbsp olive oil
  • 2 medium leeks, cleaned and thinly sliced (white and light green parts only)
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 4 cups vegetable broth, warmed
  • 1 cup sliced cremini mushrooms
  • 1 cup grated Parmesan cheese (or use a vegetarian Parmesan alternative)
  • 1/4 cup chopped fresh parsley
  • Salt and pepper, to taste


  1. Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened.
  2. Add the minced garlic to the pan and cook for an additional 1-2 minutes, or until fragrant.
  3. Stir in the Arborio rice, ensuring it is well-coated in the oil and leek mixture. Cook for 1-2 minutes, until the rice begins to turn translucent around the edges.
  4. Add 1/2 cup of the warmed vegetable broth to the rice mixture, stirring constantly until the liquid is almost fully absorbed. Continue adding the broth in 1/2 cup increments, allowing the liquid to absorb before adding more, and stirring frequently. This process should take approximately 20-25 minutes.
  5. When you have about 1 cup of broth remaining, stir in the sliced mushrooms along with the next 1/2 cup of broth. Continue adding the remaining broth and stirring until the rice is creamy and cooked through, but still al dente.
  6. Remove the pan from heat and stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and pepper to taste.
  7. Allow the risotto to rest for a few minutes before serving, allowing it to thicken slightly. Serve warm, garnished with additional parsley and a sprinkling of Parmesan cheese, if desired.

Enjoy this creamy, flavorful vegetarian leek and mushroom risotto as a satisfying main course or a hearty side dish. It’s perfect for a cozy weeknight meal or a special occasion.

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