Mushroom & Leek Risotto

Just a litte TLC and about 20 minutes of your undivided attention - this leek lovers risotto is so worth the time!
Yield: 6-8 Servings


  • 3 tablespoons unsalted butter (more as needed)
  • 2 cups sliced mushrooms 
  • 1 package Olivia’s Organics leeks - fine chopped
  • 1 & 1/3 cups Arborio rice
  • 1/3 cup dry white wine
  • 1-quart chicken broth (or vegetable broth) - heated 
  • Salt and pepper to taste 
  • 1/2 cup freshly grated Parmesan cheese


  • Melt the butter in a large pot and add the mushrooms and leeks. Sauté for approximately 5 minutes. Add the rice and sauté for an additional 2 to 3 minutes. Add in the white wine and stir until reduced slightly. Lower the heat and while stirring continuously, add the hot broth - one cup at a time - and continue stirring while cooking slowly, adding more broth as it absorbs. Once all the broth is used and the rice is creamy and tender (about 20 minutes), remove from heat and stir in the cheese. 

Categories: Side, Leeks