Leek and Mushroom Risotto (Vegan + GF)

The background of Risotto

Risotto is a hearty, comforting dish from Italy. It’s an Italian dish with a rice base that’s thought to have started in Milan. The original recipe, known as Risotto alla Milanese, called for butter, onion, white wine, stock, salt, saffron, and Parmesan cheese.

Numerous taste variations have been developed since then. While our plant-based version isn’t conventional, it’s still delicious and free of dairy!

How to Prepare Creamy Risotto Without Dairy

This recipe uses no cream, despite its incredibly creamy texture, since the liquid draws out the starch in the arborio rice, giving it a velvety texture.

Although the classic flavor of risotto comes from butter and cheese, you can easily make it vegan by using vegan butter and vegan parmesan cheese, which is my new favorite topping for everything.

With just 8 ingredients and 30 minutes of preparation, this recipe is easy to make. You shouldn’t be afraid to try risotto if you’ve ever been intimidated. It’s actually fairly easy.

Saute the mushrooms and reserve.

Sauté the leeks.

Put rice in.

Gradually add hot vegetable stock and stir until the food is “al dente,” which should take around 15 minutes.

Add the mushrooms, vegan parmesan cheese, and vegan butter (if using).
Mix, add a garnish, and proceed to serve.

Read Also: Protein-Packed Garlic Mashed Potatoes

It really is that simple. To make sure you achieve the ideal flavor and texture, I’ve provided a link to some helpful risotto dos and don’ts in the notes, but if you’re still nervous.

This risotto is simply amazing. It is:

• Creamy
  
  
• Savory
  
  
• Comforting
  
  
• Warm
  
  
• ‘Cheesy’
  
  
• Simple
  
  
• & Satisfying

When you’re in the mood for cheese and carbohydrates, this would be the ideal dinner. While it can be eaten as an entrée, it would also be a great side dish for other Italian-inspired recipes, like chickpea Caesar salad or eggplant lasagna roll-ups.

Print Recipe

Leek and Mushroom Risotto (Vegan + GF)

Leeks and mushrooms in an 8-ingredient vegan risotto cooked in 30 minutes. Savory, creamy, and the best comfort food for plant-based diets.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings: 4

Ingredients

• 3 ½ to 4 cups heated vegetable broth (store-bought or homemade
• Two tablespoons (split) olive oil
• Eight ounces of bella or crimini mushrooms (substitute shiitake mushrooms up to half slice, brush, and clean)
• to taste, sea salt and black pepper
• 3/4 cup thinly sliced shallots or leeks (roughly washed and dried*).
• One cup arborio rice
• 1/4 cup dry white wine you can instead use more veggie broth instead.
• 1 tablespoon vegan butter, if desired
• 1/4 cup (plus extra for serving) vegan parmesan cheese
• Freshly cut parsley for garnish (optional)

Instructions

• Vegetable broth should be heated over medium heat in a small saucepan. Once simmering, turn down the heat to maintain warmth.
• Meanwhile, place a big saucepan on medium heat. When heated, add the mushrooms and half of the olive oil (one tablespoon according to the original recipe; modify if you're changing the amount of servings). Sprinkle with a little salt and pepper, then sauté for 3–4 minutes, stirring often, until soft and beginning to brown. Take out of the pan and place in a small dish.
• Once again, preheat the same large pot over medium heat. When heated, add the leeks and remaining olive oil (one tablespoon according to the original recipe; modify if you're changing the number of servings). Sauté until softened and just beginning to brown, about one to two minutes.
• Add the arborio rice and simmer, stirring occasionally, for one minute.
• Gently whisk in the dry white wine. Cook until the liquid is absorbed, one to two minutes.
• With a ladle, slowly add 1/2 cup (120 ml) of warmed vegetable stock at a time while stirring nearly continuously and allowing the risotto to boil for brief intervals. There should always be a gentle simmer and a medium heat setting. The mixture should be cooking but not boiling to avoid sticky cooking and overcooking.
• Stirring constantly, keep adding vegetable stock until the rice is "al dente," or cooked through but still slightly crunchy. It should only take 15 to 20 minutes to complete this process (time based on original recipe; modify if changing amount of servings).
• After the rice is fully cooked and al dente, turn off the heat and stir in the vegan butter (if using), vegan parmesan cheese, and most of the previously cooked mushrooms (save a few for dishing). To coat, stir.
• If necessary, add extra vegan parmesan to boost the cheesiness or a touch of salt and pepper to taste. Taste and adjust flavor accordingly.
• When ready to serve, divide across serving bowls and garnish with more vegan parmesan cheese, parsley (optional), and the leftover mushrooms.
• Though leftovers will keep covered in the refrigerator for two to three days, they are best when fresh.

Video

Notes

Giada de Laurentiis provided inspiration, with some adaptations from All Recipes.

Here are some risotto “dos and don’ts”!

The nutrition facts are approximations only.

Nutrition (1 of  servings)

Serving: 1 serving
Calories: 373
Carbohydrates: 47.3 g
Protein: 11.1 g
Fat: 14.4 g
Saturated Fat: 2.9 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 836 mg
Fiber: 2.9 g
Sugar: 2.8 g