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
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
Nutrition Facts
Mushroom and Leek Vegan Risotto
Serving Size
1 serving
Amount per Serving
Calories
1217
% Daily Value*
Fat
22
g
34
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
9
mg
3
%
Sodium
2665
mg
116
%
Potassium
2491
mg
71
%
Carbohydrates
225
g
75
%
Fiber
26
g
108
%
Sugar
25
g
28
%
Protein
37
g
74
%
Vitamin A
8272
IU
165
%
Vitamin C
52
mg
63
%
Calcium
276
mg
28
%
Iron
15
mg
83
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.