Leek Mushroom Risotto
Why I Love This Recipe
Quick, simple and creamy vegan risotto that is comforting! As delicious with as without parmesan cheese (vegan or not). Recipe slightly adapted from Minimalist Baker: https://minimalistbaker.com/mushroom-and-leek-risotto/
Ingredients You'll Need
3 1/2 - 4 cups vegetable broth
3 Tbsp olive oil (divided)
227 g or 8 ounces mushrooms, sliced
Sea salt + black pepper to taste
1 cup thinly sliced leeks
1 cup arborio rice
1/4 cup of water (or sub 1/4 cup more of vegetable broth or 1/4 cup of dry white wine)
NOTE: You can also add the following, I just usually don't and think the recipe is still delicious):
1/4 cup vegan parmesan cheese (plus more for serving)
Fresh chopped parsley (optional, for garnish)
In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
In the meantime, heat 1 Tbsp of oil in a large saucepan over medium heat. Once hot, add 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 1 Tbsp of oil in the same large saucepan over medium heat once more. Once hot, add 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 the water (or extra vegetable broth or 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.
Once the rice is cooked through and al dente, remove from heat and add the last 1 Tbsp of oil. If using, add the vegan parmesan cheese at this time too. Add 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.
To serve, divide between serving bowls and top with remaining mushrooms. If using add 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.