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Leek and Mushroom Risotto with Balsamic Vinegar

Leek and mushroom risotto with leeks and mushrooms cooked in balsamic vinegar combined with wonderfully cheesy, creamy and comforting rice.

This risotto is cooked in a traditional way, adding stock little by little whilst stirring and will go from your cupboard to your table in around 45 minutes.

Overhead creamy balsamic leek and mushroom risotto topped with seared leek rings.

Leek Risotto

A big comforting bowl of risotto is my idea of a perfect TV dinner and this recipe is a personal favourite of mine.

My site is littered with risotto recipes, they are endlessly versatile, reassuringly simple to make and always taste great.

I’ve got everything from a spinach and mushroom Risotto and smoked haddock risotto to chicken and bacon risotto and pea, broad bean and asparagus risotto.

I’ve even got a black pudding risotto recipe!

This leek and mushroom risotto is pretty old school, lovingly stirred from start to finish in the way a traditional risotto recipe usually is.

That however does not make it a difficult dish, in fact being there makes it kinda foolproof, all you need to do is set aside the time.

The flavours of both leeks and mushrooms work wonderfully with balsamic vinegar, so it makes an appearance here.

The dish is finished off with a big fistful of parmesan cheese and it is topped with some wonderfully seared leek rings.

Close-up creamy balsamic leek and mushroom risotto topped with seared leek rings.

Frequently Asked Questions

What type of rice should I use?

I test all of my risotto recipes with arborio rice, I do this because it is the type that is most commonly available.

If I am cooking risotto for myself I will use carnaroli rice, it contains slightly more starch and leads to a slightly creamier risotto.

However, carnaroli needs slightly more careful cooking and can become very “sloppy” and “mushy” if you overcook it.

Do I have to do the seared leeks?

Nope, this is a nice garnish, that add a lovely flavour and textural difference to the recipe. But they are not required at all!

Do I really have to rest risotto?

As far as I am concerned, yes!

As the temperature cools a little the fats in the final additions hold the dish together. It gives you the perfect risotto texture that “flows” like lava.

Do I need to continually stir risotto?

There is much written about this! I always cook my risotto in the old-school way, pour then stir, rinse and repeat until the rice is cooked.

But in reality, after the first 2-3 additions of stock, the constant stirring is not as important. I still stand there and do it, mainly because I love the process of making risotto, I find it very relaxing!


All timings for risotto are approximate and they vary considerably based on everything from your pan type to the temperature that you use.

You should taste as you go for the “doneness” of the rice and feel your way through.

Close-up overhead creamy balsamic leek and mushroom risotto topped with seared leek rings.

Serving Suggestions

A risotto is a beautiful bowl of loveliness that I usually serve as a standalone meal, and this leek and mushroom number is no different.

If I serve it with anything it is usually a little bit of bread. Mainly to mop up any of that cheesy starchy goodness in the bottom of the bowl.

I’d usually add a bit of focaccia, and this soft potato focaccia recipe is my favourite “squeeze” at the moment.

However, some simple garlic baguette is also a regular side for me when it comes to a creamy risotto.

Risotto is also popular as a side dish, and this recipe would be superb served with some simple pan-fried hake or even my honey and balsamic glazed duck breast.

Creamy balsamic leek and mushroom risotto topped with seared leek rings.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/stovetop.
  • 28cm or 11″ frying pan.
  • 20cm or 8″ frying pan (this is for the garnish only).
  • 15cm or 6″ saucepan.
  • Stirring and serving spoons.
  • Grater.
  • Chopping board.
  • Kitchen knife.
  • A combination of weighing scales, a measuring jug and or measuring cups and spoons.
Balsamic leek and mushroom risotto topped with seared leek rings.
Yield: 2 Servings

Leek and Mushroom Risotto Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A simple risotto is a beautiful thing and this leek and mushroom offering is a proper good 'un balsamic vinegar gives it a sweet and tangy vibe which perfectly compliments the rich and creamy cheesiness.


  • 200g (1¾ Cups) Baby Button Mushrooms
  • 1 Tbsp Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • 1 Medium (225g or 8oz) Leek
  • 50g (3 Tbsp + 1 Tsp) Butter Plus and Extra 15g (1 Tbsp) if you are frying the leek rings for garnish
  • 3 Garlic Cloves
  • 125g (⅔ Cup) Risotto Rice
  • 125ml (½ Cup) Dry White Wine
  • 500-650ml (2-2½ Cups) Vegetable Stock
  • 75g (¾ Cup) Parmesan Cheese
  • Salt as Required


  1. Clean the mushrooms well and set them aside.
  2. Remove any "gnarly" outer leaves from the leek and give it a good clean, then take 6, 1cm (½") thick slices from the centre of the leek and set them aside (we will use these for garnish). Cut the remaining leek into 2-3mm (⅛") thick rounds.
  3. Peel and finely slice the garlic cloves.
  4. Heat the vegetable stock in a 15cm or 6" saucepan and keep it hot throughout the cooking process.
  5. Heat a 28cm or 11" frying pan over a medium-high heat and when it is hot add the olive oil, then fry the mushrooms for 3-5 minutes stirring regularly.
  6. Pour in the balsamic vinegar and sauté for another minute or so, then set aside the mushrooms and return the pan to a low-medium heat.
  7. Add the butter and when it has melted add the finely sliced leeks, stir, add a lid and allow the to "sweat" for 4-5 minutes.
  8. Remove the lid, turn the heat up to medium and add the risotto rice and the sliced garlic and cook, stirring constantly for 2-3 minutes, then edges of the rice should start to become opaque.
  9. Pour in the white wine and stir until almost all of the wine has evaporated or absorbed, a starchy residue should start to form in the base of the pan.
  10. Have a taste of the stock before you get started and add salt if you think that it needs it. Add a ladle of the hot vegetable stock to the pan and stir again until almost all of the stock has been absorbed and you have a similar white starchy residue in the base of the pan. Repeat until the rice has the tiniest of "bites" but is very nearly cooked.
  11. Return the mushrooms to the pan with a little splash of stock and cook for 1-2 final minutes.
  12. Turn off the heat, add the parmesan cheese, stir to combine, cover with a lid and allow to sit for 5-6 minutes.
  13. Heat a 20cm or 8" pan over a medium-high heat, add the butter and when it begins to foam add the thicker slices of leek. Cook for 2-3 minutes, then flip, add a splash of water and a lid, then cook for a final 2-3 minutes.


The best way to season this recipe is to add salt to taste to the stock.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 764Total Fat: 57gSaturated Fat: 35gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 149mgSodium: 1586mgCarbohydrates: 45gFiber: 3gSugar: 10gProtein: 11g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Thursday 3rd of November 2016

Just a heads up... in the ingredients list there is no mention of adding white wine, but in the method you do. So what is the quantity of wine needed?

Brian Jones

Friday 4th of November 2016

Thank you so much for bringing this to my attention, I have updated the recipe to include the wine, it is 125ml :)


Wednesday 2nd of March 2016

love this , pinning!

Brian Jones

Thursday 3rd of March 2016

I hope you enjoy Farida :)


Saturday 27th of February 2016

I've always been scared of making risotto, but this looks too good to pass up.

Brian Jones

Sunday 28th of February 2016

I think a lot of people feel the same way but it really is a very simple dish to make you just have to stand there and stir, but a glass of wine and some music and off you go :D

Mary (The Godmother @ Goodie Godmother)

Thursday 25th of February 2016

Dump and go risotto isn't risotto, and the best risotto is always cooked with a glass of wine in hand. ;) This recipe looks phenomenal!

Brian Jones

Sunday 28th of February 2016

Thanks Mary, I am definitely from the school of 'Cooking should be done with a glass of wine' ;)

Byron Thomas

Thursday 25th of February 2016

Wow - Brian, this dish looks wonderful - and it's vegetarian!!!!!!!! :) I've just recently discovered a love for mushrooms, and believe it or not, I've only cooked with leeks twice in my life. As for fortnight - thanks for clearing that up. :) There's been times when I've seen differences in language in your writing, but luckily, I was raised in Newfoundland, which was highly influenced by the British. Some of the European influence remains steadfast today in our culture, especially in terms of language and slang.

Brian Jones

Sunday 28th of February 2016

Tehee, cheers Byron, I guess I cook a lot of vegetarian food but don't usually think about it as being 'Veggie' just tasty, although at this time of year when or pantry is diminished I definitely cook and eat a lot more protein. I love reading through other bloggers stories and I think the free flowing and differing language plays a huge part of that, it seems to come across much more in a blog than a commercial website. I am endless fascinated by the way that the English language varies, I am from the Midlands in the UK and my wife from the North and when her Mother comes to visit my wifes accent changes dramatically and I often need her to translate for a couple of days :D

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