Mushroom and Leek Risotto (Vegan + GF)
User Reviews
4.9
429 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
4
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Calories
373 kcal
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Course
Side Dish, Main Course
Mushroom and Leek Risotto (Vegan + GF)
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A 30-minute, 8-ingredient Vegan Risotto with leeks and mushrooms. Creamy, savory, and the ultimate plant-based comfort food.
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Ingredients
- 3 ½ - 4 cups vegetable broth (warmed on the stovetop // DIY or store-bought)
- 2 Tbsp olive oil (divided)
- 8 ounces bella or crimini mushrooms (sub up to half with shiitake // brushed clean, sliced)
- Sea salt + black pepper to taste
- 3/4 cup thinly sliced leeks (well rinsed and dried* // or sub shallot)
- 1 cup arborio rice
- 1/4 cup dry white wine (or sub more vegetable broth)
- 1 Tbsp vegan butter (optional)
- 1/4 cup Vegan Parmesan Cheese (plus more for serving)
- fresh chopped parsley (optional // to garnish)
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Instructions
- In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
- In the meantime, heat a large saucepan over medium heat. Once hot, add half the olive oil (1 Tbsp as original recipe is written // adjust if altering number of servings) and mushrooms. Season with a pinch each salt and pepper and sauté until tender and slightly browned - 3-4 minutes - stirring frequently. Remove from pan and set aside in a small dish.
- Heat the same large saucepan over medium heat once more. Once hot, add remaining olive oil (1 Tbsp as original recipe is written // adjust if altering number of servings) and leeks. Sauté for 1-2 minutes, or until softened and very slightly browned.
- Add arborio rice, and cook for 1 minute, stirring occasionally to coat.
- Add dry white wine and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed.
- Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
- Continue to add vegetable stock, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering number of servings).
- Once the rice is cooked through and al dente, remove from heat and add vegan butter (optional), vegan parmesan cheese, and most of the cooked mushrooms from earlier, reserving a few for serving. Stir to coat.
- Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or more vegan parmesan to enhance the cheesiness.
- To serve, divide between serving bowls and top with remaining mushrooms, additional vegan parmesan cheese, and a sprinkle of parsley (optional).
- Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days.
Notes
- *Inspiration from Giada de Laurentiis, loosely adapted from All Recipes.*Find some risotto 'dos and don’ts' here!*Nutrition information is a rough estimate.
Nutrition Information
Show Details
Serving
1serving
Calories
373
(19%)
Carbohydrates
47.3g
(16%)
Protein
11.1g
(22%)
Fat
14.4g
(22%)
Saturated Fat
2.9g
(15%)
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
836mg
(35%)
Fiber
2.9g
(12%)
Sugar
2.8g
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 373 | 19% |
| Carbohydrates | 47.3g | 16% |
| Protein | 11.1g | 22% |
| Fat | 14.4g | 22% |
| Saturated Fat | 2.9g | 15% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 836mg | 35% |
| Fiber | 2.9g | 12% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
429 reviews
Excellent
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