Sautéed Mushroom & Leek Risotto

Risotto’s creamy magic comes from patient stirring of starchy arborio rice, a hallmark of northern Italian comfort cooking. Sautéed cremini mushrooms and sweet leeks deepen the pot with earthy richness, finished with Parmesan, butter, and a splash of white wine.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 58g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1½ cups arborio rice
• 12 oz cremini mushrooms
• 2 medium leeks
• 5 cups vegetable broth
• ½ cup dry white wine
• 1 shallot
• 3 garlic cloves
• 2 tsp fresh thyme leaves
• ¼ cup chopped fresh parsley
• ¾ cup grated Parmesan cheese
• 3 Tbsp unsalted butter
• 2 Tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Warm the vegetable broth in a saucepan over medium-low heat until steaming; keep it hot but not boiling while you cook.
2. 2Clean and thinly slice the mushrooms. Trim and halve the leeks lengthwise, rinse well between layers, then slice into thin half-moons. Mince the shallot and garlic.
3. 3Heat olive oil and half the butter in a wide heavy pot or deep skillet over medium heat. Add the mushrooms with salt and cook, stirring occasionally, until they release liquid and turn deep golden brown, about 8–10 minutes.
4. 4Push mushrooms to the side, add the leeks and shallot, and sauté until the leeks soften and smell sweet, about 4–5 minutes. Stir in the garlic and thyme and cook just until fragrant, about 30 seconds.
5. 5Add the arborio rice and toast, stirring constantly, until the grains look slightly translucent at the edges, about 2 minutes.
6. 6Pour in the white wine and stir until it is mostly absorbed and the pot smells bright.
7. 7Add a ladle of hot broth and stir gently until the liquid is nearly absorbed. Continue adding broth one ladle at a time, stirring often, until the rice is creamy and al dente, about 18–22 minutes total.
8. 8Remove from heat. Stir in the remaining butter, grated Parmesan, lemon zest, chopped parsley, salt, and black pepper until glossy and cohesive.
9. 9Taste and adjust seasoning. Let the risotto rest off heat for 1–2 minutes so it thickens slightly.
10. 10Spoon into warm bowls, finish with extra parsley and a light dusting of Parmesan, and serve immediately while creamy.