Mushroom and Leek Risotto (Vegan + GF)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 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)
Description
The recipe starts by gently sautéing sliced mushrooms until browned and tender, then separately cooking leeks until softened to build layers of flavor without overwhelming the rice. Arborio rice is toasted briefly with the leeks to coat the grains before deglazing with white wine, which tenderizes and adds acidity. Warm vegetable broth is ladled in gradually with almost constant stirring, allowing the rice to release starch and reach a balance between bite and creaminess.
Adding vegan butter and Parmesan-style cheese toward the end of cooking enhances the risotto's richness and creates a smooth mouthfeel despite being dairy-free. The result is a dish with tender grains and an earthy, aromatic profile supported by the mushrooms and leeks.
The risotto pairs well as a main for those following a vegan or gluten-free diet or as a side to a broader meal. Fresh parsley garnish adds brightness and color.
Ingredients
- 3 ½ - 4 cups vegetable broth (warmed on the stovetop // DIY or store-bought)
- 2 Tbsp olive oil (divided)
- 8 ounces cremini mushroom sub up to half with shiitake // brushed clean, sliced, or bella mushroom
- salt to taste
- black pepper to taste
- 3/4 cup leek well rinsed and dried* // or sub shallot, thinly sliced
- 1 cup arborio rice
- 1/4 cup white wine or sub more vegetable broth, dry
- 1 Tbsp vegan butter (optional)
- 1/4 cup vegan parmesan cheese (plus more for serving)
- parsley optional // to garnish, fresh chopped
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
- Use well-rinsed and dried leeks to avoid grit in the risotto.
- Adjust olive oil quantities to match changes in serving size.
- Arborio rice should be stirred frequently while adding stock to achieve desired creaminess.
- Vegan butter and vegan parmesan can be omitted or replaced if unavailable but add richness.
- Consult risotto cooking tips for best texture results and avoid overcooking the rice.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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