Leek and mushroom risotto

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Serves: 4

By RantyMcRantpants

(1 Vote) 4


  • 1 tbsp olive oil

  • 1 medium leek finely sliced

  • 800ml vegetable stock

  • 300g risotto rice

  • 1 clove garlic finely chopped or crushed

  • 1 small onion finely chopped

  • 250g chestnut mushrooms sliced

  • 80g Parmesan grated (or other Italian hard cheese)

  • 15g margarine (or butter)


  1. Preheat the slow cooker, if necessary. Heat the margarine/butter and the olive oil in a frying pan and fry the onion, leek and garlic for 5-6 minutes, or until soft.
  2. Add the risotto rice (stirring well to coat the rice in the oil and butter) and cook for 1-2 minutes, or until it becomes slightly translucent.
    2.Transfer the rice mixture to the slow cooker and stir in the mushrooms and stock. Cook on medium for 2 hours, or until the rice is cooked and the stock has been absorbed. Stir in the Parmesan cheese and season to taste with salt and pepper. Serve immediately.

Handy Hint

I have had this on low for up to four hours and it has been fine.

Additional Information

  • Can Freeze

  • Make Ahead

  • Rice

  • Low fat

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

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Your comments

  • Yetanothernamechange1234 28/09/17 19:04

    Absolutely love this! I add butternut squash (the frozen kind) to the onions and leeks,sometimes chicken or bacon too. It's so so rich and "creamy" and amazing!

  • MotherElle 05/02/12 09:10

    This is not dairy free (contains cheese) and not vegetarian (contains parmesan) but it is gluten free & nut free.

  • RantyMcRantpants 30/12/10 20:15

    This should have come up as egg/nut/dairy and gluten free. My brood absolutly demolished this. Clean plates all round.

  • RantyMcRantpants 30/12/10 20:11

    Price per person around £1.10 so not to bad at all.