Mushrooms and leeks risotto

Author: 5/15
Risotto aux champignons et aux poireaux
Preparation 15
Baking 21
Portions 4
Freezing No
Sodium1161 mg
Protein15 g
Fiber4 g
Fat11 g
Carbohydrate80 g
Iron3 mg
Calcium162 mg


  • 375 ml (1½ cup) of arborio rice
  • 125 ml (1/2 cup) of white wine
  • 1 package of 277 g of sliced mushrooms
  • 125 ml (1/2 cup) of grated parmesan
  • 1 package of 250 g of Les Cultures de chez nous sliced leeks
  • 1,25 liter (5 cups) of vegetables broth
  • 15 ml (1 tablespoon) of sugar (optional)
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  • In a casserole, bring to a boil vegetables broth. Reduce heat and maintain broth simmering (should stay warm all the time while cooking)
  • In another casserole, heat a bit of olive oil at medium heat. Cook half the leeks for 2 to 3 minutes.
  • Add rice and cook for 1 to 2 minutes while stirring. Add white wine and simmer until liquids is almost entirely absorbed.
  • Pour 250 ml (1 cup) of warm broth and continue cooking at medium heat while stirring up non-stop, until liquid is absorbed entirely. Repeat the same step by pouring 250 ml (1 cup) at a time and whiles stirring continuously, until theres no more warm broth and only creamy rice.
  • Meanwhile, heat a bit of olive oil at medium heat in a pan. Cook mushrooms for 5 to 6 minutes.
  • Remove risotto from heat, then add parmesan and mushrooms. Salt and pepper.
  • In a pan, melt a bit of butter at medium heat. Cook remaining leeks for 4 to 5 minutes, until it melts. Salt and pepper.
  • Garnish risotto with caramelized leeks.

Chef's notes