Mushroom & Leek Risotto

Serves: 4
Preparation Time: 5
Cooking Time: 25


  • 50g butter
  • 1 tbsp olive oil
  • 1 small brown onion, finely diced
  • 1 large clove garlic, crushed
  • 1 leek (white part only), halved and finely sliced
  • 300g mixed mushrooms, sliced
  • 2 cups arborio rice
  • ½ cup white wine
  • 1L Campbell's Real Stock - Chicken
  • 60g parmesan cheese, grated
  • 1 tbsp parsley, roughly chopped


  1. In a small saucepan bring Campbell's Real Stock to the boil, then reduce to a very gentle simmer.

  2. In a separate medium saucepan melt butter, add olive oil, leek, onion, garlic and cook over a medium heat for 2 minutes. Add mushrooms and cook for a further 3 minutes.

  3. Add the rice and cook for a further minute or until the rice is coated in butter mixture. Add wine and stir continually with a wooden spoon until the wine has been absorbed.

  4. Start to add the hot stock, ½ cup at a time, making sure all the liquid is absorbed before adding the next ½ cup of stock. Continue for about 20 minutes or until rice is tender and the risotto has a creamy texture. Remove from heat and stir through grated parmesan and chopped parsley.


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