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Mushroom and leek risotto

Serves: 4 people
Prep time:



  • 50g butter
  • 1 tbs olive oil
  • 1 small brown onion, finely diced
  • 1 large clove garlic, crushed
  • 1 leek, (white part only) halved and finely sliced
  • 300g mixed mushrooms, sliced
  • 2 cups Arborio rice
  • ½ cup white wine
  • 1 litre Campbell's Real Stock Chicken
  • 60g parmesan, grated
  • 1 tbs parsley, roughly chopped


  1. In a small saucepan bring Campbell’s Real Stock to the boil, then reduce to a very gentle simmer. 
  2. In a separate medium saucepan melt butter, add olive oil, leek, onion, garlic and cook over a medium heat for 2 minutes. 
  3. Add mushrooms and cook for a further 3 minutes.
  4. Add the rice and cook for a further minute or until the rice is coated in butter mixture. 
  5. Add wine and stir continually with a wooden spoon until the wine has been absorbed, start to add the hot Campbell’s Real Stock - chicken, ½ cup at a time, making sure all the liquid is absorbed before adding the next ½ cup of stock. 
  6. Continue for about 20 minutes or until rice is tender and the risotto has a creamy texture.
  7. Remove from heat and stir through grated parmesan and chopped parsley (if desired).