Ingredients

The following ingredients have 2 Servings
  • 3 ½ - 4 cups vegetable broth
  • 2 Tbsp olive oil ((divided))
  • 8 ounces bella or crimini mushrooms ((sub up to half with shiitake // brushed clean, sliced))
  • Sea salt + black pepper to taste
  • 3/4 cup thinly sliced leeks ((well rinsed and dried* // or sub shallot))
  • 1 cup arborio rice
  • 1/4 cup dry white wine ((or sub more vegetable broth))
  • 1 Tbsp vegan butter ((optional))
  • 1/4 cup vegan parmesan cheese
  • Fresh chopped parsley ((optional // to garnish))

Instruction

  • 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 half the olive oil (1 Tbsp as original recipe is written // adjust if altering number of servings) 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 remaining olive oil (1 Tbsp as original recipe is written // adjust if altering number of servings) 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 (time based on original recipe // adjust if altering number of servings).
  • 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.