Print

Mushroom and Leek Risotto Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

This creamy Mushroom and Leek Risotto is a comforting, flavorful dish perfect for a cozy dinner. Made with tender sautéed mushrooms, delicate leeks, and creamy Arborio rice slowly cooked in warm vegetable broth, it’s a delicious vegan risotto option topped with optional vegan butter and parmesan cheese for richness. Ready in just 30 minutes and serving four, it’s a simple yet elegant vegetarian meal that highlights earthy mushrooms and subtle leeks.

Ingredients

Broth

  • 3 ½ – 4 cups vegetable broth

Vegetables

  • 8 ounces bella or crimini mushrooms (substitute up to half with shiitake, brushed clean, sliced)
  • 3/4 cup thinly sliced leeks (well rinsed and dried, or substitute shallot)

Grains

  • 1 cup Arborio rice

Fats & Oils

  • 2 Tbsp olive oil (divided)
  • 1 Tbsp vegan butter (optional)

Cheese & Garnish

  • 1/4 cup vegan parmesan cheese
  • Fresh chopped parsley (optional, to garnish)

Seasoning

  • Sea salt to taste
  • Black pepper to taste

Instructions

  1. Heat Broth: In a small saucepan, warm the vegetable broth over medium heat until simmering, then reduce to low to keep it warm throughout the cooking process.
  2. Sauté Mushrooms: Heat a large saucepan over medium heat. Add half the olive oil (1 Tbsp) and the sliced mushrooms. Season with a pinch of salt and pepper. Sauté the mushrooms for 3-4 minutes, stirring frequently until tender and slightly browned. Remove mushrooms from the pan and set aside.
  3. Sauté Leeks: In the same large saucepan, heat the remaining olive oil. Add the thinly sliced leeks and cook for 1-2 minutes until softened and very slightly browned.
  4. Add Rice: Stir in the Arborio rice and cook for 1 minute, allowing the rice grains to toast slightly and get coated with oil and leeks.
  5. Start Cooking Risotto: Pour in 1/4 cup vegetable broth and cook for 1-2 minutes, stirring occasionally.
  6. Add Broth Gradually: Using a ladle, add warm vegetable broth in 1/2 cup increments to the rice mixture, stirring almost constantly. Allow the liquid to absorb and the risotto to return to a slight simmer before adding the next ladle. Maintain medium heat and avoid boiling to prevent gumminess.
  7. Cook Until Al Dente: Continue adding broth and stirring until rice is tender but still has a slight bite, about 15-20 minutes total from first broth addition.
  8. Finish Risotto: Remove from heat and stir in optional vegan butter, vegan parmesan cheese, and most of the cooked mushrooms (reserve some for garnish). Mix well to coat.
  9. Adjust Seasoning: Taste the risotto and add additional salt, pepper, or vegan parmesan as desired to enhance flavor.
  10. Serve: Divide risotto into bowls and top with reserved mushrooms, extra vegan parmesan, and a sprinkle of fresh parsley if desired.
  11. Storage: Enjoy fresh for best texture. Leftovers can be covered and refrigerated for 2-3 days.

Notes

  • Keep vegetable broth warm as you add it to the risotto to maintain consistent cooking temperature.
  • Stir often but gently to prevent risotto from sticking or becoming gummy.
  • For more umami flavor, substitute half the mushrooms with shiitake mushrooms.
  • If you don’t have leeks, shallots are a good substitute and provide a similar mild onion flavor.
  • This recipe is naturally vegan and vegetarian, and can be made gluten-free by ensuring broth and vegan parmesan are gluten-free.
  • Risotto is best served fresh but can be reheated gently with a splash of broth to restore creaminess.

Find it online: https://cookedbysarah.com/mushroom-and-leek-risotto-recipe/