Sexiness in a bowl.
Risotto is serious, Italian comfort food. Have you ever tried it?
Although it’s insanely creamy, there’s no cream involved as the liquid brings out the starch in the arborio rice, giving the dish that luxurious texture.
While risotto traditionally relies on butter and cheese for flavor, it’s easily made vegan when you substitute vegan butter and vegan parmesan cheese – my go-to topping for everything these days.
This recipe is simple, requiring just 8 ingredients and about 30 minutes to make. If you’ve ever been intimidated to try risotto, don’t be! It’s really quite simple.
Sauté mushrooms, set aside.
Stir in hot vegetable stock, little by little, while stirring, until ‘al dente’ – about 15 minutes.
Add vegan butter (optional), vegan parmesan cheese, and mushrooms.
Stir, garnish, serve.
It’s really that easy. But if you’re still worried, I included a link in the notes to some helpful risotto dos and don’ts to ensure you get the perfect flavor and texture.
This risotto is straight up dreamy. It’s:
This would make the perfect dish when you’re craving carbs and cheesiness. Though it can be enjoyed as an entrée, it would also make a delicious side on Italian night – Eggplant Lasagna Roll-Ups anyone?
If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and be sure to tag a picture #minimalistbaker on Instagram so we can see. We’d love to see your risotto photos. Cheers, friends!
Mushroom and Leek Risotto (Vegan + GF)
- 3 1/2 - 4 cups vegetable broth (warmed on the stovetop // DIY or store-bought)
- 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 (plus more for serving)
- Fresh chopped parsley (optional // to garnish)
- 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) 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 batch size) 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 batch size).
- 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.