Mushroom and Leek Vegan Risotto

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: servings

Author: Teri-Ann Carty

Prep Time: 10

Cook Time: 30

Total Time: 40

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

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