Stovetop Mushroom & Leek Risotto
with Green Beans and Walnuts
- Nuts
- Celery
- Milk
- Egg
- Peanut
- May contain traces of allergens
- Sesame
- Nuts
This delicious Stovetop Mushroom & Leek Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
1
Leek
1
Garlic Clove
½
Lemon
20
Walnuts
(Contains: Nuts May be present: Peanut, Sesame, Nuts)
80
Green Beans
15
Mushroom Broth Paste
10
Vegetable Stock Paste
(Contains: Celery)
120
Sliced Mushrooms
175
Risotto Rice
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
750
Water for the Stock
Nutrition Values
Utensils
Cooking Steps
Trim the root and the dark green leafy part from the leek. Halve lengthways and thinly slice.
Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
Roughly chop the walnuts and set aside.
Trim and chop the green beans into thirds.
Pour the water for the stock (see ingredients for amount) into a medium saucepan on high heat.
Add the mushroom broth paste and vegetable stock paste, then stir to combine. Bring to the boil, then reduce the heat to the lowest setting.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the mushrooms and leek and stir-fry until softened, 5-6 mins.
Stir the garlic into veg pan and cook, stirring frequently, for 1 min more.
Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir a ladle of your stock into the rice. When the stock has been absorbed by the rice, stir in another ladle of stock.
Keep the pan on medium heat and continue stirring in stock, letting it absorb each time.
The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
When the risotto has 5 mins of cooking time left, stir in the green beans and cook for the remaining time until just tender. Add a splash of water if you feel it needs it.
Once cooked, remove the risotto from the heat. Stir in some butter (if you have any), a squeeze of lemon juice, the walnuts and three quarters of the hard Italian style cheese. Season to taste with salt and pepper.
Serve your risotto in deep bowls sprinkled with the lemon zest and the remaining hard Italian style cheese. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The leek and mushroom combination wins plenty of praise, though a notable number of cooks found the overall flavour mild and felt it needed extra seasoning. Adding a stronger cheese, a splash of white wine, truffle oil, or a little Marmite are all mentioned as effective ways to boost depth.
- Ease of prep: Most find this straightforward to cook, though the ladle-by-ladle stock method requires patience and near-constant stirring for 20–25 minutes, so it suits a relaxed evening rather than a quick weeknight meal.
- Suggestions: Season generously throughout, as many cooks felt salt and pepper alone made a significant difference. Some added truffle oil, white wine, or extra garlic to lift the flavour, and using chestnut or porcini mushrooms in place of standard sliced mushrooms is suggested for a more pronounced taste.
- Next-day meals: Leftovers reheat reasonably well, though a few cooks noted the texture is best fresh; adding a splash of water when reheating can help loosen the rice.
- Green beans: Cook the green beans for longer than the suggested five minutes if you prefer them tender rather than firm, as several cooks found them underdone at the stated time.
- Walnuts: Opinion on the walnuts is divided — some love the crunch and texture they add, while others find them bitter or out of place; toasting them lightly or swapping for pine nuts are both suggested alternatives.
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