Mushroom & Leek Risotto



Mushroom & Leek Risotto


Recipe By:     Blue Ribbon Eats

Servings:      2
Prep Time:  75 minutes






4 cups chicken stock (Kitchen Basics brand)

2 tablespoons extra virgin olive oil

1 cup sliced button mushrooms

salt, to taste

ground black pepper, to taste

3/4 cup thinly sliced leeks

1 cup arborio rice

1/4 cup white wine

1 tablespoon unsalted butter

1/4 cup finely grated parmigiano reggiano cheese





One Comment

  • Boles
    I made this risotto for our Easter party, and it was an absolute delight. Everyone had seconds. We have never eaten this tasty a meal, seriously! Treat yourself.

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