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!
Equipment
- large pot
- stove
Ingredients
- 2 tbsp olive oil
- pinch of chilli flakes
- 1 leek white and light green parts only (washed well and 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 shaved (or homemadevegan parmesan)
- 4 cups baby spinach
- 1 cup frozen peas
- 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!