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Mushroom and Leek Vegan Risotto

Get warm with this incredible vegan Risotto! My Mushroom and Leek Vegan Risotto is exactly what I want during these cold months!

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Just in time for the holidays… I seriously cannot think of a sexier dish to make for that special someone in your life. This recipe definitely serves more than 2 people but risotto is also wonderful the next day. I also have been known to turn leftover risotto into arancini (recipe to come) so if you are making this for 2, don’t be scared of leftovers. 

Risotto has been given a bad reputation for taking too long and being too labour intensive. Firstly I will admit, it does take time. I have made countless risotto meals and I would say from beginning to end it takes about a solid hour. What I will also say to the labour part is that NO, you do not have to stand over your pan stirring every second of that hour. The rice can be left alone for a couple minutes here and there to allow the broth to absorb into the rice. You don’t want to walk away from your pan to plop in front of the TV, no, definitely not that but feel free to busy yourself with something else if you need to.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Mushroom and Leek Vegan Risotto

Get warm with this incredible vegan Risotto! My Mushroom and Leek Vegan Risotto is exactly what I want during these cold months!
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Servings: 2 servings
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Equipment

  • large pot
  • stove

Ingredients

  • 2 tbsp olive oil
  • pinch of chili flakes
  • 1 leek white and light green parts only, sliced thinly
  • 2 cloves garlic
  • 5 cups mixed mushrooms (shiitake, cremini, king oyster, chanterelle)
  • 2 tbsp white wine vinegar + 3 tbsp water (or 1/4 cup white wine)
  • 2 cups arborio rice
  • 5 cups hot veggie broth
  • juice of 1/2 lemon
  • ¼ cup vegan parmesan or homemade
  • 4 cups baby spinach
  • 1 cup peas frozen
  • sea salt and cracked pepper to taste

Instructions

  • In a large pan, heat olive oil and chilli flakes. Add in leeks and garlic. Saute on medium high for several minutes until leeks start to soften.
  • Add in mushrooms. If you have a cover for the pan, cook mushrooms for several minutes, shaking the pan frequently. Season with salt and pepper.
  • Once mushrooms are cooked remove everything from the pan, place into a bowl and set aside. Place the pan back on heat and deglaze with vinegar and water (or wine if using).
  • Add rice to the pan and give the pan a good shake. All the bits of leek, garlic and oil will coat the rice. Leave rice alone for a couple of minutes to “toast” the rice.
  • Use a ladle to add broth. Add two ladles of hot broth to rice. Toss to coat, stirring frequently. Once the broth has almost fully absorbed the rice, add another ladle.
  • Keep going until the broth is finished and rice is cooked (al dente).
  • Add mushrooms and leek mixture back to the pan. Add frozen peas and spinach.
  • Cover risotto to allow the spinach to wilt and peas to heat through.
  • Add lemon juice, season with olive oil, more cheese, salt and pepper!

Nutrition

Serving: 1serving | Calories: 1217kcal | Carbohydrates: 225g | Protein: 37g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 2665mg | Potassium: 2491mg | Fiber: 26g | Sugar: 25g | Vitamin A: 8272IU | Vitamin C: 52mg | Calcium: 276mg | Iron: 15mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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