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

Cook Time25

Total Time30

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