Easy Leek and Mushroom Risotto

There’s something comforting about a warm bowl of risotto on a chilly evening. I’ve always found the process of making it almost as satisfying as eating it – just standing at the stove, stirring slowly, and watching the rice become creamy. When I discovered the combination of leeks and mushrooms, it became my go-to risotto recipe. It’s one of those dishes that feels fancy enough for company but simple enough for a weeknight dinner.

I like to prep my ingredients while catching up on my favorite podcast, getting all my mushrooms sliced and leeks cleaned before I start. That way, once I begin adding the broth, I can focus on the gentle stirring that makes risotto turn out just right. My family knows when they smell those leeks cooking in butter that something good is coming their way.

Want a meat-free dinner that’ll still fill you up? This is it. Looking for something that feels like a warm hug in a bowl? You’ve found it. Plus, it’s the perfect way to use up those leeks from your weekly farmers market haul.

What Kind of Mushrooms Should I Use?

While this recipe calls for cremini or bella mushrooms as the base, you’ve got plenty of room to play around with different varieties. Cremini mushrooms (also called baby bellas) are actually just young portobello mushrooms, and they offer a nice meaty texture and earthy flavor that works perfectly in risotto. You can definitely mix things up by using half cremini and half shiitake mushrooms, which will add an extra layer of flavor and a slightly different texture. If you’re feeling adventurous, you could even try oyster mushrooms or porcini – just keep in mind that each type will bring its own unique taste to the dish. When shopping, look for mushrooms that are firm and dry (not slimy), and avoid any with dark spots or signs of damage.

Options for Substitutions

While some ingredients in this risotto are essential, there’s still room for some smart swaps:

• Arborio rice: This is one ingredient you shouldn’t substitute – it’s essential for creating that creamy texture risotto is known for. Other rice types won’t release enough starch to achieve the right consistency.
• Mushrooms: Feel free to mix and match your mushrooms! Besides cremini and shiitake, you can try oyster mushrooms, porcini, or even regular button mushrooms. Each variety will bring its own unique flavor.
• Leeks: If you can’t find leeks, finely chopped shallots or yellow onions work well too. Use about 1/4 cup of either as a replacement.
• White wine: No wine? No problem! Just use an equal amount of extra veggie broth with a splash of lemon juice for that touch of acidity.
• Plant-based butter and parmesan: You can skip the butter entirely, and for the dairy-free parmesan, try nutritional yeast instead – start with 2 tablespoons and adjust to taste. Or leave both out for a simpler version.
• Veggie broth: While vegetable broth gives the best flavor, you can use any kind of broth, or even water with some extra seasonings. Just make sure it’s hot when adding it to the rice.

Watch Out for These Mistakes While Cooking

The biggest mistake when making risotto is rushing the process – adding too much broth at once will give you a soupy mess instead of that perfect creamy texture, so add it gradually, about 1/2 cup at a time, stirring until each addition is absorbed. Another common error is not properly cleaning your leeks, which often harbor sand and dirt between their layers – slice them lengthwise and rinse thoroughly under running water to avoid any unwanted grittiness in your dish. The temperature of your broth matters more than you might think – using cold broth will interrupt the cooking process and lead to uneven rice texture, so keep it simmering in a separate pot while you cook. For the mushrooms, avoid overcrowding the pan when sautéing them – give them enough space to brown properly instead of steaming, which will result in better flavor and texture.

What to Serve With Leek and Mushroom Risotto?

This creamy risotto works great as a main dish, but it’s even better with a few simple sides to round out the meal. A light arugula salad with lemon dressing helps cut through the richness of the rice, while roasted asparagus or Brussels sprouts add a nice green element to the plate. If you’re serving this for dinner, try pairing it with some crusty bread to soak up any extra sauce, or add some pan-seared tofu on the side for extra protein. Keep the sides simple since the risotto itself has such nice flavors from the leeks and mushrooms.

Storage Instructions

Keep Fresh: Your leek and mushroom risotto will stay good in the fridge for up to 3 days when kept in an airtight container. The rice might absorb more liquid as it sits, but don’t worry – that’s totally normal! Just know it might be a bit thicker when you go to eat it later.

Freeze: While you can freeze risotto, I usually recommend eating it fresh since freezing can change its creamy texture. But if you need to, let it cool completely and store it in a freezer-safe container for up to 1 month. Just keep in mind the texture won’t be quite as smooth as when it’s fresh.

Reheat: When reheating your risotto, add a splash of veggie broth or water to bring back its creamy consistency. Warm it up slowly over medium-low heat on the stovetop, stirring occasionally. You can also use the microwave – just heat in 30-second intervals, stirring between each, until it’s heated through.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 15-20 g
• Fat: 25-30 g
• Carbohydrates: 100-110 g

Ingredients

• 3.5 to 4 cups veggie broth
• 2 tablespoons olive oil (split)
• 8 ounces cremini or bella mushrooms (can swap half for shiitake, cleaned and sliced)
• Sea salt and pepper to taste
• 3/4 cup thinly sliced leeks (rinsed and dried, or substitute with shallot)
• 1 cup arborio rice
• 1/4 cup dry white wine (or additional veggie broth)
• 1 tablespoon plant-based butter (optional)
• 1/4 cup dairy-free parmesan cheese
• Fresh chopped parsley (optional garnish)

Step 1: Prepare and Warm the Broth

Begin by heating vegetable broth in a small saucepan over medium heat.

Once it reaches a simmer, reduce the heat to low to keep it warm throughout the cooking process.

Keeping the broth warm ensures even cooking when added to the rice.

Step 2: Sauté the Mushrooms

In a large saucepan, heat half of the olive oil (1 tablespoon).

Once the oil is hot, add the mushrooms, seasoning them with a pinch of salt and pepper.

Sauté the mushrooms until they are tender and slightly browned, which should take about 3-4 minutes.

Stir frequently to prevent burning, then remove the mushrooms from the pan and set aside in a small dish.

Step 3: Cook the Aromatics and Arborio Rice

Return the same large saucepan to medium heat and add the remaining olive oil (1 tablespoon).

Once hot, add the leeks and sauté for 1-2 minutes until softened and very slightly browned.

Add the arborio rice to the pan and cook for 1 minute, stirring occasionally to coat the rice with the oil and flavors.

Pour in the dry white wine and stir gently, cooking for 1-2 minutes until the liquid is absorbed.

Step 4: Cook the Risotto

Using a ladle, add warm vegetable stock to the rice 1/2 cup (120 ml) at a time.

Stir almost constantly and allow the risotto to come back to a simmer before adding more stock.

Maintain a medium heat to achieve a slight simmer without boiling.

Continue this process, adding stock and stirring, until the rice is 'al dente'—cooked through but with a slight bite—which should take about 15-20 minutes.

Step 5: Finish the Risotto

Once the rice is cooked and al dente, remove the pan from heat.

Stir in vegan butter (optional), vegan parmesan cheese, and most of the cooked mushrooms, reserving a few for serving.

Mix everything well to combine.

Taste and adjust the seasoning as needed, adding more salt, pepper, or vegan parmesan to enhance the flavor.

Step 6: Serve the Risotto

To serve, divide the risotto between serving bowls.

Top with the reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of parsley if desired.

Enjoy the risotto fresh for the best flavor, although leftovers can be stored in the refrigerator for 2-3 days.