Mushroom and Leek Risotto

By now, many of you know how much I love making risotto. And, you also know that I love coming up with new combinations of it.

This one, I decided to make on Christmas simply because it’s what I had in the fridge and I thought it would be a good combination. Originally both the mushrooms and leeks were supposed to be used for something completely different.

It ended up being a big hit, and I have to say, the leftovers tasted even better reheated the next day. This recipe is both vegan and gluten free.

Mushroom and Leek Risotto
by Michelle Maskaly, The Adirondack Chick

1 leek (trimmed)
2 cloves garlic
8 ounces sliced mushrooms
1 cup arborio rice
1 cup pinto grigio
6 cups vegetable broth (I use Better Than Bouillon)
2 tablespoons olive oil

Bring the vegetable broth to a boil.

Cut the leek in half and then in half again. Place flat-side down and cut into 1/4 -inch pieces. Chop the garlic and set both aside.

In a large pot, heat the olive oil, and then add the garlic. Saute about a minute.

Stir in the leeks and the mushrooms, and cook until the mushrooms start to become soft. Add in the rice, gently stirring, making sure the rice and vegetables are completely mixed.

Pour in the wine and stir until the wine is mostly absorbed. Add the  vegetable broth to the rice one or two ladles at a time, making
sure you’re continuously stirring the rice and broth mixture. When the
rice absorbs the broth add another ladle of it. Continue until the rice is plump and soft, and the mixture has a creamy consistency. Remember the key to a good risotto is constant stirring! 


5 thoughts on “Mushroom and Leek Risotto

  1. I'm not a really a fan of Risotto before, but there was one event I've attended and they served that dish so I had no choice but to eat it (and because I was starving). I'm glad I did because it tasted so good that I actually commended the caterer. I've been hooked ever since and started making them at home to suit my taste.

  2. Looks yummy and healthy at the same time! I love adding up some spices and ingredients to some dishes I know, just to produce something new. I think, some meat and leafy vegetable would be a good addition to the recipe of Risotto.

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