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Simple authentic Mushroom Risotto with rosemary, garlic and frizzled leeks- a satisfying, elegant vegetarian dinner, perfect for special occasions, date night or entertaining. 

Mushroom Risotto

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 3-4 1x
  • Category: main, vegetarian
  • Method: stovetop
  • Cuisine: Italian
  • Diet: Vegetarian


Simple authentic Mushroom Risotto with rosemary, garlic and frizzled leeks- a satisfying, elegant vegetarian dinner, perfect for special occasions, date night or entertaining.


  • 4 cups veggie broth, mushroom broth, or chicken broth
  • 1/2 cup water
  • 3 tablespoons olive oil
  • 2 leeks (or shallots), sliced (save the green tops, see notes)
  • 4 fat garlic cloves, rough chopped
  • 1 lb mushrooms- wild or tame or a combo, torn or sliced
  • Salt and pepper
  • 1 1/2 tablespoons fresh rosemary (or thyme or sage)
  • 1 cup arborio rice
  • 1/2 cup white wine (or champagne) or see notes
  • 1/2 cup parmesan or pecorino

Optional additions: truffle oil, lemon zest, shaved truffle, kale, peas


Heat broth and water in a medium pot on the stove.

Slice the leeks into thin half-moons, saving the leek tops to make frizzled leeks (see notes).

In a large skillet or dutch oven, heat the oil over medium heat. Add the sliced leeks, garlic, and mushrooms, season generously with salt and pepper, and saute, stirring until mushrooms release their liquid. Add the rosemary. Turn the heat up and caramelize the mushrooms a bit, cooking off their liquid.

Set 2/3rds of the mushrooms aside on a plate. Lower heat to med-low and add the rice to the dutch oven, toasting the rice a bit, 2-3 minutes. Add the wine, and scrape up any brown bits. Cook off all the wine.

Ladle the warm broth into the rice- one cup at a time, stirring, scraping up any sticking rice, and letting the rice absorb the broth before adding more. Increase heat to medium. This process will take about 20 minutes. If rice is sticking to the bottom of the pan, lower heat back down to med-low. While the rice is cooking make the frizzled leeks or leek oil (see notes).

Once 4 cups of broth are absorbed and the rice is done ( tender, creamy yet al dente at the very center – still holding its shape) stir in the mushrooms you set aside, and the cheese and taste, adjusting salt and pepper to your liking. Parmesan is tangier than pecorino so just keep this in mind. If you’d like a little acid -a tiny amount of lemon zest is nice here or a couple of drops of vinegar.

If you want it a bit looser, stir in more broth.

Divide among bowls and garnish with the frizzled leeks or leek oil. Feel free to drizzle with truffle oil, lemon zest, more parmesan, or even shaved truffle.


Leek Tops: Feel free to use these to make this Leek Oil or frizzled leeks. Or drop some into the simmering broth. To make frizzle leek tops, thinly slice the dark green ends (you’ll only need 1/2 cup). Heat olive oil in a skillet over low heat. Once warm add the leeks, and stir a bit until they begin to darken slightly 3-4 minutes. Test by placing a couple on a paper towel, they should feel crisp to the touch. Blot on a paper towel and sprinkle with salt. Let cool.

Kale or Peas: (1-2 cups) If you’d like to add either of these to boost nutrition, add with the last cup of broth… adjusting salt and pepper to accommodate.


  • Serving Size: 1 ¼ cup
  • Calories: 402
  • Sugar: 6.6 g
  • Sodium: 1331 mg
  • Fat: 14.1 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 55.8 g
  • Fiber: 4.3 g
  • Protein: 10.3 g
  • Cholesterol: 7.2 mg

Keywords: mushroom risotto, easy mushroom risotto,