This is a simple, no-fuss risotto that’s easy to make and really satisfying. Gently cooked leeks, mushrooms, and thyme give it plenty of flavour, and as long as you keep stirring and adding the stock slowly, the rice does most of the work for you. It’s a comforting recipe that isn’t complicated perfect for an easy dinner that still feels a bit special.
Ingredients
- 25g butter
- Splash of olive oil
- White part of 1 leek, diced (green tops reserved)
- 300g Arborio rice
- 2 cloves garlic, minced
- 300g mushrooms, diced
- 150ml white wine
- Leaves from 4 sprigs thyme ( 1 tsp dried thyme)
- 1 litre hot stock (plus extra water if needed)
- 30g Parmesan, finely grated
- 25g butter, to finish
- Salt and pepper
Method
- Dice the white part of the leek and wash well. Reserve the green tops for soups, stews, or homemade stock. Dice the mushrooms and mince the garlic.
- Heat the butter and a splash of olive oil in a wide pan over medium heat. Add the leeks, garlic, and mushrooms and cook gently for 8–10 minutes, stirring often. Don’t let the leeks brown. Season with salt and pepper.
- Add the risotto rice and stir for 1 minute, coating the grains in the butter.
- Pour in the white wine and allow it to reduce by at least half.
- Keep the stock hot. Begin adding it to the rice one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Cook on a low to medium heat, this slow process gives you a creamy risotto.
- Once all the stock is added, check the rice. If it’s not fully cooked, add a splash of water and continue stirring until tender.
- Remove from the heat and stir in the final 25g butter and the Parmesan until creamy. Taste and adjust seasoning if needed.
- Serve immediately with extra Parmesan if desired.
Tip for reheating
To reheat, place the risotto in a pan with a little extra stock or water and gently heat, stirring until warm and creamy again.