Mushroom Risotto with Leek, Pea and Spinach

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Mushroom Risotto with Leek, Pea and SpinachThis delicious risotto preparation is packed with vegetables and spices. It's a healthy preparation with loads of vital nutrients. You can add more vegetables to this recipe to make it more nourishing. Vegetarians can use the normal vegetable broth to cook this yummy recipe though the authentic flavor will be missing. Additional cheese or cream can be added as per your preferences. You can also add some roasted semolina in this recipe to give it a unique texture. I generally prefer to cook it on the weekends along with loads of spicy meat stew. You can also add some shredded and pickled lamb meat in it just before serving. Let's make this creamy, fulfilling and nutritious risotto recipe for our friends.

Mushroom Risotto with Leek, Pea and Spinach
Mushroom Risotto with Leek, Pea and Spinach

Creamy mushroom risotto with peas

Do try this simple, creamy and nutritious risotto preparation which includes fresh green peas with leek and loads of mushrooms making it a complete meal.

Preparation Time: 30 minutes
Cooking time: 25 minutes
Servings: 4

  • 2 cups small grain risotto rice
  • 1/4 cup peas
  • 1/4 cup mushrooms (sliced)
  • 1/4 cup leek (chopped)
  • small bunch of spinach (finely chopped)
  • 4 tsp white wine
  • 3 cups chicken stock
  • 10 gm white pepper powder
  • 5 to 6 garlic cloves (mashed)
  • 200 gm onions (sliced)
  • ginger julienne (for garnishing)
  • 1 tsp unsalted butter
  • 100 gm Parmesan (grated)
  • 4 tsp olive oil
  • salt to taste


  1. Soak rice in plain water for half an hour.
  2. Take a deep sauce pan and heat olive oil in it.
  3. Add sliced onions and saute till they become transparent.
  4. Add mashed garlic with peas.
  5. Stir fry for about 2 minutes.
  6. Add mushrooms, spinach, leek and unsalted butter.
  7. Switch the flame to medium and stir continuously for about 3 minutes.
  8. Add white wine, rice with chicken stock and salt.
  9. Mix well with a spoon and close the lid.
  10. Simmer for about 12 minutes.
  11. Add grated Parmesan cheese, white pepper powder and stir again.
  12. Cook till the rice texture reaches the right consistency.
  13. Garnish with fresh ginger julienne.
  14. Serve hot with vegetable or meat stew.


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