Past Recipes
Leek Risotto

Leek Risotto with Roasted Mushrooms, Tomato Jam, and Parmesan

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When dreaming up Italian dishes, Chef Andrea loves to draw on techniques from her time at culinary school in Parma, Italy. There, she learned to master super-creamy risotto, and couldn’t resist sharing her tips and tricks in this superb version featuring aromatic leeks and white wine. Topped with crispy roasted mushrooms and tangy tomato jam, this dinner will transport you overseas, no passport necessary!
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 760
  • Protein 20g
  • Total Carb 118g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • vegetable stock
    • 16 ounces
    • vegetable stock
  • leeks
    • 1/2 pound
    • leeks
  • garlic
    • 2 cloves
    • garlic
  • grape tomatoes
    • 3/4 pint
    • grape tomatoes
  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • unsalted butter
    • 2 tablespoons
    • unsalted butter
  • Arborio rice
    • 1 cup
    • Arborio rice
  • white wine
    • 1/2 cup
    • white wine
  • thyme
    • 1/8 ounce
    • thyme
  • sugar
    • 1 teaspoon
    • sugar
  • peas
    • 1/2 cup
    • peas
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 8" medium pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. In a small pot, combine vegetable stock and ¼ cup water and bring to a boil over high heat. Then, remove pot from heat, cover to keep warm, and set aside. Trim and discard dark green tops of leeks, if they arrived with them. Halve leeks lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces with your fingers, to let dirt sink to bottom. Mince garlic. Rinse tomatoes

  2. Roast Mushrooms

    Roast Mushrooms

    Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and cut into ¼-inch slices. Place mushrooms on a baking sheet and toss with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange in an even layer, spacing apart, and roast until lightly brown and crisp, 12-15 minutes. 

  3. Toast Rice

    Toast Rice

    While mushrooms roast, remove leeks from water. Pat dry with paper towel. Heat half of butter in a medium pot over medium-high heat. When butter is foamy, add leeks and sauté, stirring, until softened, 5 minutes. Add rice to pot and cook, stirring, until toasted and translucent, 2-3 minutes (toasting the rice makes for a deliciously nutty flavor and prevents it from absorbing liquid too quickly). 

  4. Cook Rice

    Cook Rice

    Stir white wine into toasted rice and cook until mostly absorbed, 1 minute. Pour in warmed vegetable stock and season with ½ teaspoon salt, reserving small pot for Step 5. Increase heat under rice to high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until liquid is absorbed and rice is tender, 15-18 minutes. 

  5. Cook Tomato Jam

    Cook Tomato Jam

    While rice cooks, heat ½ tablespoon olive oil in a small pot over medium heat. When oil is shimmering, add garlic, tomatoes, and half of thyme. Stir occasionally until tomatoes soften, 4 minutes. Add 2 tablespoons water and lightly mash tomatoes with the back of a fork to release juices. Add sugar and increase heat to medium high. Cook until jammy, 4 minutes more. Season with ¼ teaspoon salt and pepper. Remove from heat, cover, and set aside.

  6. Finish Risotto and Plate

    Finish Risotto and Plate

    When risotto is cooked, remove pot from heat and stir in peas, half of Parmesan, roasted mushrooms, and remaining butter to combine. Taste and add more salt and pepper as desired. Divide leek risotto between serving dishes and top with tomato jam and remaining Parmesan. Dig in!

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