Leek and Lemon Risotto with Mushrooms
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Silky and savoury, this dish is a dream match for an elegant, oak-influenced Chardonnay.
The risotto should be loose, with a leek and lemon sauce and the mushrooms folded through like a seam of flavour.
You’ll need:
100g butter
1½ cups arborio rice
1 generous cup of sliced leeks, washed
3 large field mushrooms, diced
Thyme and black pepper
1 lemon, zested and juiced
1L chicken or vegetable stock (warm)
½ cup dry white wine
Another knob of butter or a slick of olive oil
30g (about a cup) finely grated Grana Padano or Parmesan
To make it:
Melt 50g of butter and add the mushrooms, thyme, and a little salt. Cover with a lid, but check and stir regularly. Cook over a low to medium heat for about 10 minutes, until softened and melting into the butter. Add a good few grinds of black pepper.
In a separate pan, melt the remaining 50g of butter and gently wilt the leeks with the lemon zest.
Add the rice and stir to coat, then pour in the wine. Raise the temperature and sauté until the wine has evaporated or been absorbed.
Stir in the warm stock, reduce to a low simmer, and cover. Cook for 14 minutes, then check the rice — a touch of chalkiness is acceptable. Cover again and check after about 20 minutes if it’s still not ready. Ferron rice takes around 14 minutes; the more economical arborio varieties can take up to 20.
Finish the risotto by stirring in the lemon juice, another knob of butter or a drizzle of olive oil, and the Parmesan. As you serve, fold in the mushrooms.
Enjoy with a chilled glass of Chardonnay.
Serves 4 generously.
Notes (or more of a rant, really):
Although I'm by no means a budget-based recipe writer, this dish should, in theory, be a relatively low-cost, stylish side or vegetarian main.
Published in late autumn 2025, when leeks, mushrooms, and lemons are in season. However, prices are certainly being influenced by the global on-and-off-again hysteria that is the 2025 markets.
For instance, my favourite arborio rice is now $30 a packet! I eschewed that in favour of the cheapest option, redirecting my budget towards butter (also astronomical) and Italian-imported Parmesan, which, frankly, might be better value than New Zealand butter right now.
Regardless, a great risotto is always a treat. I served mine with rocket and a simple chicken breast, well-seasoned, then pan-fried skin-side down first for 8–10 minutes on each side.