Name: Leek, Mushroom, and Ricotta Risotto
Prep time: 20 min
Cook time: 35 min
Yield: 4 people
Cuisine: Italy
Ingredients: 4 leeks (means); 250 g ofbutton mushrooms (preferably fresh, or about 5 nice mushrooms); 1 onion; 120 g ofricotta; 60 g ofParmesan; 300 g ofshort-grain white rice; 40 g ofbutter; 1,5 l ofwater; 1 cube ofchicken broth; salt, pepper

main courses mushrooms pan-frying pasta and rice

Updated on 08 November 2025 by

doubichou

10 reviews 5 : Delicious

Cuisine

Italy

Diet

Vegetarian

Level

Easy

Preparation

20 minutes

Cooking

35 minutes

Here is my recipe for leek and mushroom risotto with ricotta.

Risotto is a dish originating in Northern Italy, which involves slowly cooking rice in a broth made with various spices and vegetables until the liquid has reduced.

For this recipe, the rice cooks in a leek broth flavored with sautéed mushrooms, and ricotta and Parmesan are added right at the end of cooking.

The result is a delicious blend of plump, creamy rice and tender vegetables!

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4 leeks means
250 g of button mushrooms preferably fresh, or about 5 nice mushrooms
1 onion
120 g of ricotta
60 g of Parmesan
300 g of short-grain white rice
40 g of butter
1,5 l of water
1 cube of chicken broth
salt, pepper

1
Rinse and thinly slice the white part of the leeks; set aside.
2
Rinse and slice the mushrooms; peel and slice the onion. Set both vegetables aside together.
3
Dissolve the bouillon cube in boiling water.
4
Once the broth is well diluted, add the sliced leeks and cook for 5 minutes. Remove the leeks with a slotted spoon and keep the broth warm over very low heat.
5
Meanwhile, melt the butter in a large, deep skillet, then add the onions and mushrooms. Sauté them over high heat for about 5 minutes.
6
Rinse the short-grain rice several times until the rinse water runs clear.
The Chef's Tip
Place a colander over a metal bowl and pour the rice into it; this will make it much easier to rinse.
7
Add the rice to the skillet and sauté for 2 minutes until it becomes translucent.
8
Add the leeks and cook for another 3 minutes, stirring occasionally with a spatula.
9
Reduce the heat and gradually add the cooking liquid from the leeks, so the rice has time to absorb the liquid and the flavors of the broth.
Allow about 20 minutes for cooking, adding all the leek cooking liquid in 4 or 5 batches, stirring regularly to prevent the rice from sticking.
10
Once the rice is done, grate the Parmesan over it and add the ricotta.
11
Stir a few times to mix the cheese into the rice, then let it rest, covered, for 3 minutes off the heat.