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Leek, Mushroom & Lemon Risotto

Leek, Mushroom & Lemon Risotto (Prepared)


20 mins

Cook Time

30 mins




8 ounces trimmed leeks
8 ounces cremini mushrooms
2 tablespoons olive oil
3 garlic cloves, crushed
6 tablespoons butter
1 large onion, roughly chopped
Scant 1-3/4 cups arborio rice
5 cups hot vegetable stock
Grated zest and juice of 1 lemon
2/3 cup freshly grated Parmesan cheese
1/4 cup mixed chopped fresh chives and flat leaf parsley
Salt & freshly ground pepper


Step 1

Wash the leeks well. Slice in half lengthwise and roughly chop.

Step 2

Wipe the mushrooms with paper towels and roughly chop.

Step 3

Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside.

Step 4

Add 2 tablespoons of the butter to the pan and cook the onion over medium heat for about 5 minutes. Stir in the rice and cook for 1 minute. Add a ladleful of stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed. Stir in more liquid as each ladleful is absorbed; this should take 20-25 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky.

Step 5

Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and 3 tablespoons of the juice, half the Parmesan and the herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Serve with lemon wedges and sprigs of flat-leaf parsley.

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