Leek, Mushroom & Goats Cheese Risotto

A wonderful weekday or special occasion meal that really makes the most of a few vegetables. Risottos are an Italian favourite and with a base of garlic and onion, you can add any vegetables you like. Goes well with chicken or salmon.



Ready In:

0hrs 40min



Good For:


Meal Plan Recipe

Leek, Mushroom & Goats Cheese Risotto

By: Debra Carey

Risottos are a wonderful way to use up pretty much any vegetables. A base of rice that is simmered in stock with the veggies and herbs such as thyme and oregano enhance the flavours.

I’ve added goats cheese to this recipe for protein but you could swap that for baked salmon or left over chicken. Finish off with fresh herbs and grated cheese for a hearty meal. Risotto keeps well in the fridge for a few days.

leek mushroom and goats cheese risotto


  • 150g risotto rice
  • 200g chestnut mushrooms
  • 2 leeks
  • 1 stock cube
  • 1 Tbsp olive oil
  • 2 cloves garlic
  • 15g fresh thyme
  • 1 lemon
  • water
  • salt and pepper to season
  • 100g soft goats cheese

Any type of meat goes well in a risotto but try to keep it simple such as chicken or fish so that the meat flavours don’t overpower the subtle flavours in the risotto.

Add calories with:

Extra cheese grated over the top. Or even sour cream or creme fresh for a calorie boost.


A quick guide to calories, macronutrients and micronutrients for this recipe. Percentages are based on a recommended 2,000 calorie diet. Grams (g), milligrams (mg), microgram (ug/mcg).

  • Calories: 554 kcal 28% 28%
  • Carbs: 78.93g 30% 30%
  • Sugars: 4.53g 5% 5%
  • Protein: 17.96g (much higher if you add chicken or fish) 36% 36%
  • Salt (Sodium): 1168.14g 58% 58%
  • Total Fat: 18.93g 27% 27%
  • Saturated Fat: 8.61g 43% 43%
  • Monounsaturated Fat: 7.8g 0% 0%
  • Polyunsaturated Fat: 1.55g 0% 0%
  • Trans Fat: 0g 0% 0%
  • Cholesterol: 23.45 mg 8% 8%
  • Fibre: 4.35g 16% 16%
  • Calcium: 181.89mg 23% 23%
  • Magnesium: 77.36mg 21% 21%
  • Potassium: 665.9mg 19% 19%
  • Iron: 5.61mg 40% 40%
  • Zinc: 2.11mg 21% 21%
  • Phosphorus: 341.05mg 49% 49%
  • Vitamin A: 708.15iu/mcg 89% 89%
  • Vitamin C: 41.13mg 51% 51%
  • Thiamin B1: 0.25mg 23% 23%
  • Riboflavin B2: 0.71mg 51% 51%
  • Niacin B3: 5.71mg 36% 36%
  • Vitamin B6: 0.65mg 47% 47%
  • Folic Acid B9: 92.32iu/mcg 46% 46%
  • Vitamin B12: 0.15iu/mcg 6% 6%
  • Vitamin D: 0.36iu/mcg 7% 7%
  • Vitamin E: 2mg 17% 17%
  • Vitamin K: 47.89iu/mcg 64% 64%

Step by Step Instructions

Step 1

Wash and slice leeks and mushrooms. Finely chop the garlic. Then heat the olive oil in a large frypan. Add the leeks and cook gently until softened. Then add the mushrooms and cook gently. Add the chopped garlic and stir thoroughly.

Step 2

Add the uncooked rice to the leeks and mushrooms and stir thoroughly. This is so the rice can absorb all the flavours. Then add the stock cube or stock. If you are using liquid stock then omit the water until the end. Gradually add enough water to cover the mixture. Turn heat down to a simmer and gently cook until the liquid is absorbed.

Step 3

You’ll need to keep adding water or stock until the rice has absorbed all the liquid and is cooked to tender. Risotto required constant stirring to ensure the rice cooks evenly and absorbs all the wonderful flavours. Add just enough water to cook it a little further. Once this is absorbed, taste the rice and add more water if still uncooked.

Step 4

During the cooking, add the fresh thyme and stir in. Once the rice is tender, add the juice of the lemon and stir through. Season to taste with salt and pepper. The goats cheese can be crumbled at the end and gently stir through. Best to let the risotto cool a little first.

People Who’ve Made This

“I make a risotto at least once a week. It’s quite therapeutic to stir and watch over the process. And it’s a great dish to experiment with different flavours.”

Debra Carey

Nutrition Coach, Orchard Isle Nutrition