Mushroom, Leek and Herb Risotto
Prep time: 
Cook time: 
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Serves: 4–6
  • 1 cup leeks, diced— trim tough green leaves and wash thoroughly, slice lengthwise then chop
  • 8 ounces cremini mushrooms diced
  • 8 ounces button mushrooms (I I like to dice most of them and then slice a few so you can clearly see it's a mushroom risotto)
  • 2 cloves garlic, minced
  • 1½ cups arborio rice
  • ¾ cup white wine (I used a pinot grigio)
  • 7 cups low-sodium chicken stock, or vegetable stock (or both!)
  • 4 tablespoons unsalted butter
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, finely chopped
  • extra-virgin olive oil (or butter)
  • salt
  • pepper
  1. Place your stock in a separate pot on low heat. Keep hot while you start the risotto. Be sure not to let it boil or else you will evaporate off a lot of the stock in the process.
  2. In a dutch oven or large sauté pan on medium heat, coat with olive oil and sauté the leeks and garlic until softened.
  3. Add the mushrooms, salt and pepper to taste, and sauté until softened.
  4. Add the arborio rice, and toss around, toasting the rice and fully incorporating into the veggies. Do this for 2–3 minutes.
  5. Add the wine, and continuously stir until the liquid is absorbed. Add a ladle full of the hot stock to the risotto. Stir continuously until the liquid is absorbed. Add another ladle, and continue the process until all the stock is incorporated. This will take about 20 minutes. Make sure to continuously, and I mean continuously, stir the pot. Your arm may start to hurt, but it's a good workout!! Don't add any more liquid until the liquid already in there is fully incorporated. The risotto will thicken the more liquid you add and the more you stir.
  6. Once all the stock is absorbed, add the herbs and butter. Check seasoning and adjust if necessary. Serve it up!
Recipe by i heart chocolate milk at