Mushroom and Leek Risotto (Vegan + GF

• Vegetarian
• Gluten free

• Produce

  • 8 oz Bella or crimini mushrooms
  • 3/4 cup Leeks

• Canned Goods

  • 3 1/2 cups Vegetable broth

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1 Sea salt +black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese, vegan

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on minimalistbaker.com

Description

Ingredients

• 3 1/2 - 4 cups (840-960 ml) vegetable broth, warmed on the stovetop
• 2 Tbsp (30 ml) olive oil, divided
• 8 ounces (227 g) bella or crimini mushrooms (sub up to half with shiitake), brushed clean, sliced
• Sea salt + black pepper to taste
• 3/4 cup (960 ml) thinly sliced leeks, well rinsed and dried* (or sub shallot)
• 1 cup (185 g) arborio rice
• 1/4 cup (60 ml) dry white wine (or sub more vegetable broth)
• optional: 1 Tbsp (14 g) vegan butter
• 1/4 cup (20 g) vegan parmesan cheese, plus more for serving
• optional: Fresh chopped parsley to garnish

Directions

• 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 1 Tbsp olive oil 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 1 Tbsp olive oil 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.
• 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.

Nutrition