Mushroom and Leek Risotto (Vegan + GF)

GFVGVDFNS
Jump to Recipe
Bowl of our cheesy, comforting gluten-free vegan Risotto with Mushrooms and Leeks

You.
This.
Creamy.
Cheesy.
Sexiness in a bowl.
Sweatpants on.
Lights dimmed.

Ya dig?

Sautéing mushrooms to make Easy Vegan Risotto with Mushrooms and Leeks

History of Risotto

Risotto is serious Italian comfort food. It’s a rice-based dish that is believed to have originated in Milan, Italy. The first version was called Risotto alla Milanese and was traditionally made with butter, onion, white wine, stock, salt, saffron, and Parmesan. Since then, many flavor variations have been created.

Our plant-based version is not traditional, but is dairy-free and equally delicious!

How to Make Creamy Dairy-Free Risotto

Although it’s insanely creamy, there’s no cream involved in this recipe 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.

Photos showing steps for making gluten-free vegan Risotto with Mushrooms and Leeks

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.
Sauté leeks.
Add rice.
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.

Cooking arborio rice in vegetable broth to make homemade Vegan Risotto

This risotto is straight up dreamy. It’s:

Creamy
Savory
Comforting
Warm
‘Cheesy’
Simple
& Satisfying

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 alongside other Italian-inspired dishes – 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!

Bowls of our easy vegan risotto with mushrooms and leeks for dinner

Mushroom and Leek Risotto (Vegan + GF)

A 30-minute, 8-ingredient Vegan Risotto with leeks and mushrooms. Creamy, savory, and the ultimate plant-based comfort food.
Author Minimalist Baker
Print
Bowl of Vegan Leek Mushroom Risotto topped with chopped parsley
4.92 from 121 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree, Side
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 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)

Instructions

  • 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.

Notes

*Inspiration from Giada de Laurentiis, loosely adapted from All Recipes.
*Find some risotto ‘dos and don’ts’ here!
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 373 Carbohydrates: 47.3 g Protein: 11.1 g Fat: 14.4 g Saturated Fat: 2.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 836 mg Fiber: 2.9 g Sugar: 2.8 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Nicole says

    I used arborio rice that expired in 2019 and dried parsley and this still came out well. Thanks for helping me make my first risotto!

  2. Angi says

    This was so good! I subbed Red Wine and used veggie bouillon stock because it’s what I had on hand. I also tossed in a few cloves of garlic. So easy and so comforting! Will for sure make again!

  3. Lisq says

    So delicious! We added the garlic and truffle oil and some lobster! This recipe is also fairly easy as I am not generally a good cook but I looked like a professional with this one!

  4. MICHELLE says

    I’m about to make this for the second time but I will be using for the filling for my arancini balls :) the risotto was a hit for my non vegan family members. love the recipe! thanks so much for sharing

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it! And love the creativity, Michelle! Thanks for sharing!

  5. Ash says

    Could I substitute arborio rice with basmati or some kind of pasta(of course that would make a whole different dish but I wonder what the logistics of using this recipe as a pasta sauce base would be)? I don’t have arborio on hand right now.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ash, Arborio is best, but basmati might be *OK*. For pasta, it’s possible orzo would work, but we wouldn’t suggest other types. You would probably need to cook it for less time and use less liquid. Let us know if you do some experimenting!

      • Ash says

        I made this with basmati and it worked perfectly fine. I also used button mushrooms and sauteed them with garlic and they were absolutely delicious. My parents enjoyed this dish and they are not big fans of any kind of ‘European’ cuisine so it’s a win in my book.

  6. Oly says

    Hiyah, I think something’s a bit off with the metric measurement for leeks… Firstly, ml would be a weird unit for a solid, and secondly nearly a litre of leeks is waaaaay more than the 3/4 cup measurement! Lovely recipe though :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for bringing this to our attention! Agreed- it’s definitely off and we’ll adjust.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Maria. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  7. Tami says

    This was unbelievably delicious. The only thing I added from someone else’s comment was garlic to the oil with the mushrooms. Otherwise, I followed the recipe completely and am so happy with the result. I never comment on anything but this was just amazing. Thank you for posting.

  8. Amanda says

    I made this tonight and it was SO delicious, though I did make a couple modifications because apparently it’s physically impossible for me to just follow a recipe.
    I smashed two cloves of garlic and added them to the oil while sauteing the mushrooms and then removed them once the mushrooms were cooked. I also added a pinch of nutmeg and some fresh rosemary near the end of the cooking process. I used button mushrooms and two unique varieties I got from the farmers market… I have no idea what they were because the man selling them didn’t speak English, but they were delicious. 10/10 would make this again!

  9. Ethan says

    Delicious! Family said it’s the best risotto they’ve ever had, vegan or not. For the parmesan, I subbed half the cashews with sunflower seeds and I added a bit of lemon juice to the risotto at the end. Surprisingly easy to make too.

  10. Kate says

    Added garlic and truffle oil and it was such a hit! Beautiful, creamy, flavourful goodness! Boyfriend said “This tastes better than any risotto I’ve ever had!”

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Kate. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Erica says

    Amazing!!! So savory, even the smell of it made me salivate while making it. Definition of comfort food…..hard to save some for leftovers! :)

    We used chicken broth instead of vegetable, and only had jasmine rice instead of Arborio. We ended up using a bit less broth because of the difference in rice- but because of this method of adding it gradually, it was easy! We doubled the recipe and added three cloves of garlic as well- YUM!

    We will be making this again!! Thank you!!

  12. Jessie says

    Flavor explosion! I felt like I should have been dressed up in something fancy to eat this. Will be making again and again.

  13. Emily says

    This was such a good risotto! I used all shiitake mushrooms and added sauteed asparagus as well. I used regular butter & parmesan, and ended up stirring a good amount of lemon zest & lemon juice in at the end to give it some tangy flavor–highly recommend! I also ended up needing to add quite a bit more white wine at the end to increase the amount of liquid. Served with a very crispy fried egg and some basil!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Emily. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Carlee says

    The flavor in this recipe is INCREDIBLE!! SO RICH but so healthy. I used brown rice which DID NOT work. We finally had to put a lid on and cook after an hour of stirring. This is my fault of course. I dont have the right rice and cant get it (COVID!!) So gonna try it with quinoa or bulgar wheat bc they cook faster. My mom loved it and she is a way picky eater. Thanks!!

    • Sascha says

      I always use brown rice (short grain) for risotto, but i boil it in water first for 15 minutes(package says it needs 35 minutes, so that leaves 20 minutes to cook further in the risotto), drain and then use it as a normal risotto rice. Works perfect!

  15. Kim DelSenno says

    First time making risotto. I used beautiful Shitake fro my local farmer. Will make again for sure!

  16. Kelsey says

    Just made this and it turned out delicious! I added garlic and some fresh thyme when I caramelized the mushrooms and had added in some nutritional yeast as per the option.
    Amazing! Will definitely make this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kelsey. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. Stephanie says

    This turned out so well and was amazing. I was multitasking and didn’t read the directions carefully enough while on a conference call so the simmering process took about a half hour instead of 15/20, but was worth the wait. Incredibly flavorful

  18. Sam Austin says

    We made this last night for dinner and LOVED it. The only thing we subbed was jasmine rice for the arborio rice. It turned out perfectly with the jasmine rice. Next time, I’m going to double the recipe for more leftovers. I plan to heat it up today and add a tiny bit of veggie “sausage” to top it with. I think the fennel flavor would be a nice addition.

    Once again, another fantastic recipe!

  19. Juliana says

    Cooked this last night with oyster mushrooms and it was delicious! Just added some more salt and black pepper in the end :))

  20. Nina says

    This was amazing! I made it with scallions, as that is what I had on hand, and they were a perfect balance to the mushrooms. Even my non-vegan husband loved it!

  21. Erin says

    Another home run with this recipe! Made last night for my husband and toddler. Subbed the white wine for the tot and she loving it.

    Such an easy recipe. I used regular button mushrooms but I’ll try again with Swiss brown or shiitakes next time for a punchier flavour. Would you recommend adding the mushrooms back in while the risotto cooks? I thought this might add a bit more flavour if omitting they wine.

    Thanks once again for an easy peasy family recipe!

  22. Shane Page says

    Definitely adding this one to the rotation; it was amazing! I used nutritional yeast instead of the vegan parm and I used marsala cooking wine (didn’t have a white around), and it came out perfect. My wife even asked me to look up ALL of your risotto recipes so that I can make them, and I couldn’t argue, haha.

  23. F Bel says

    Very easy and absolutely lovely! I have made it exactly as listed, delicious, and also deviated making it with red onions (pink risotto!) and capers, and I confess I may add a bit more wine…
    Definitely recommend, thank you for sharing this

  24. Emma Alkema says

    Just made this for dinner and OMG it is so good!! One of the best risotto recipes I tried, so I will definitely be making this again and again? Thank you for sharing this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Emma. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Alexandra Burns says

    Perfect risotto recipe! I used onion instead of leeks, and added kale, peas and fried up vegan Italian sausages. Delicious!

  26. Allie says

    Made this for dinner and it was really good! It was a little tedious, a risotto usually is, but it was not difficult and it tasted delicious. I will definitely be adding this into my repertoire!

  27. whitnee says

    I have made this so many times and it turns out amazing every time. I am not totally vegan, so sometimes I used bone broth instead of veggie broth and it is also delicious and super healing for the gut! I have omitted the wine before and let me tell you it is a key ingredient! Thanks for this and all your other amazing recipes!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your experience, Whitnee. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Juliette says

    Omg this recipe is so good! I used vegan chicken broth cubes, and it was too salty to me, so I’ll know next time for myself that I can add some water instead! But seriously, best risotto i’ve had in years! Thank you for sharing this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Juliette. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  29. Leah says

    This was a wonderful recipe! I am experimenting with a vegan lifestyle and this was the best recipe I tried so far! I tripled the recipe as I had tons of mushrooms and leeks. I used 2T olive oil and 4T vegan butter to sautee the mushrooms and leeks, 1 quart creamy legume and veggie protein broth, 1 quart of water added into the arborio rice. At the end, I added 1 slice of Chao vegan cheese (as I didn’t have vegan parmesan or the nutritional yeast to make it. I also added ~1/2 t of garlic powder. It was to die for!!! Thank you for the great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Leah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Nik says

    This is such a great recipe. I made it in my pressure cooker, using the sauté function first to cook up the leek and mushrooms. Made it for the second time today. This time I added garlic, thyme and mixed up the mushrooms. I had to adjust the amount of fluid due to cooking it a pressure cooker but it came out amazingly. Served it with vegan cheese sprinkled on top and with a simple side salad of rocket, spinach, semi dried tomato’s and baby cucumber – very easy and satisfying meal with lots left over for tomorrow. Much thanks for this awesome recipe :)

  31. Amy says

    Can’t believe how easy this was to make! I’ve never attempted risotto before but it came out perfect thanks to the tips and tricks in the link. Definitely adding this to the regular repertoire. The only thing I did different was I added chicken, real butter and real cheese. Even my toddler loved it!

  32. Scarlet says

    Made this using unfamiliar hob and cooking implements, but it still worked perfectly. Helpful hint about cooking the rice, I usually lose my confidence with it!

      • Madi says

        I make recipes from your site regularly, but my boyfriend requests this one all the time! We have it at least once a month. It’s great for non-vegans because it comes out super rich, creamy and delicious every time. Tonight I made it with half a yellow onion and used diced portobellos and shiitake mushrooms sautéed with a bit of garlic. I skip the cheese/nutritional yeast and butter completely, and it is still so creamy. Love love love! Thank you, Dana! :)

  33. Elizabeth says

    Yum! EAsy and lovely and a total hit with the whole family. I topped mine with roasted asparagus and sautéed snow peas and spring onions with lemon zest for a spring vibe. Loving the cashew parm too – a real keeper!

  34. Maddy says

    this was so yummy! first time i’ve ever made risotto but your instructions and that dos and don’ts list was super helpful :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Maddy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  35. Cara McMeel says

    Just made this and it was delicious! Used a bit of lime juice and extra stock instead of wine and it worked perfectly.
    Will be making it again soon, possibly with some broccoli in it too ?

  36. Desirae says

    I made this for Valentine’s Day instead of mushrooms and leeks I used peas asparagus and kale also used white wine was so good and creamy and suprisingly not as hard as I thought it would be.

  37. whit says

    This risotto is amazing. I made it for my bf and he said it was the best risotto he has ever had. And I couldn’t agree more. It is absolutely decadent, but doesn’t leave you feeling overfull and bloaty after like some traditional risottos. Excellent recipe, I highly recommend. Oh and I did put real butter in and it was great.

  38. Luciana says

    I tried this recipe today and it was delicious! Instead of rice I used barley and it tasted just nice! Got many compliments from my husband. Thanks for sharing!

  39. Ella Ackerman says

    Wow! I used jasmine rice instead of the one suggested, nutritional yeast instead of parmesan, 1 white wine vinegar to 1 water, and had no leaks. It was amazing!

  40. Mackenzie Props says

    Just made this for my (chef) husband’s birthday dinner and he was absolutely raving about it! I didn’t have the ingredients to make the vegan parm so I just used nutritional yeast and extra butter (Miyoko’s). Thanks for a great, simple, and easy recipe!

  41. Sonia says

    I made this risotto this evening and it was DELICIOUS. Followed the recipe but used portobello mushrooms. Will definitely cook this again. I had intended to post on Instagram but we ate it too quickly and all of a sudden it was gone. Maybe next time. Thank you for the recipe.

  42. Kate says

    I tried this tonight because I had a leek to use up. First time making risotto and it turned out wonderfully! My only change is that I used only nutritional yeast instead of vegan parmesan (maybe 2-3 tbsp worth). Tastes fantastic!

  43. Jen says

    I used your recipe ingredients, just varied the method to make in an instant pot. It is a delicious combination and the ratios are perfect. Thank you!

  44. Kim says

    This was very good! I used more mushrooms (because I had them) and some sweet onion (because I didn’t have leaks!) but other than that followed the recipe. Cooking times may vary depending on the the heat of your stove. That being said the way the recipe is written is great and helps you to determine what to look for to know when it is done. I will definitely make this again and use it as a base to try out other flavours and ingredients.

  45. Vijetha Ravindra says

    Dana, thanks for the delicious. Lately I have been I love with petal barley.. it got me thinking if I can I substitute the rice with pearl barley? Your thoughts?
    Thanks :)

  46. Paula says

    I’ve always been reluctant to try making risotto, as it seems way too labour intensive. But I decided to bite the bullet and give it a go.
    I can’t believe such a simple recipe created such a gorgeous dish!
    I’m no longer afraid of risotto and madly in love with this recipe.
    Thank you from two very full, but very happy people ;)

  47. Nancy says

    This was wonderful! I tweeked it a bit by adding some asparagus I balanced in the veggie stock. I just finished the leftovers for lunch, I added a diced tomato and it made a great saladish lunch. Thanks for another wonderful recipe.

  48. Terri says

    Made this and it turned out perfectly! Didn’t need any salt to taste as the stock and parmesan (omg first time I made that too, heaven! Could eat it straight) were plenty salty! The only sub I did was the vegetable stock for a vegan “chicken style” stock and doubled the recipe. Turned out superbly! The weather turned it up for a perfect rainy night in. Thanks for the awesome recipe.

  49. Paula Bish says

    I have always been scared to attempt risotto but this recipe came out amazing the first go around. It was so delicious and your instructions made everything seem simple. Will be making again! ?

  50. Ollie says

    I just made this, well, not exactly, kinda made it my own with crushed tomatoes and some peas and corn and some chilli flakes for that Mexican vibe, but loved it so much. Whole family was loving it.

  51. Nichole says

    Been steadily trying Minimalist Baker recipes since I happened upon her IG page a few weeks back – and so far THIS risotto is TOP! …Along with the vegan barbacoa, in my opinion. Both extra tasty. Only way I deviated here was by adding slightly more mushrooms, leeks, and cashew parmesan (so not really deviating I guess?). Anyway, my husband who lived on risotto in Italy for four years cleaned two full bowls of this between muttering “this is so good” and “I could eat this everyday,” so there you have it!

  52. Teryn says

    Made this on Sunday so that it would last me for 3 meals this week and it is AMAZING! I used vegan shredded parm (instead of the homemade one) and added extra nutritional yeast for flavor. It’s a bit salty between the stock and other ingredients, but such an easy home cooked meal. – terynstravels.com

  53. Allie says

    This was TO DIE FOR! Made it for my vegan niece when she was back from New York. Everyone asked for the recipe. I didn’t change a thing. Perfect.

  54. Lacey says

    Best risotto I have ever had! So delicious. I used garlic infused olive oil cuz I’m a garlic freak . Amazing
    I also used the shallot u store had no leeks. I’m excited to try it with the leeks. Highly recommend

  55. Lani Kay says

    I used your recipe as a starting point for a vegan Mushroom and asparagus Risotto cooked in my Instant pot – no stirring needed. We are new to plant based eating and we love our risotto. Just wasn’t sure we could pull it off with no dairy but you did it and did it so well!

    OMG!!! So good. Thanks for the vegan parmesan recipe.
    I started by spraying the liner with grapeseed oil and sauting the mushrooms. When those were done, I took them out the pot, sprayed again, added 1/2 cup onion (I didn’t have any leeks), cooked those till translucent, added the rice and cooked till toasted. Added a swig of white wine (Hey, it’s plant based ;) ), cooked till evaporated – a few seconds, added broth, the mushrooms and a bunch of chopped asparagus. Gave it all a good stir, put on the lid and set to cook at high pressure for 6 minutes. As soon as it was done, I did a quick release, gave it a good stir, added the vegan parmesan, adjusted the salt and pepper and served sprinkled with parsley.
    So, so good. Thrilled to have Risotto back on our roster.

  56. A says

    This is SO good! I made it for the first time tonight, and my husband and I both loved it and were so surprised and impressed by how creamy and delicious it was! We added some herbs (an oregano blend) at the end, that boosted the flavor that much more. I was skeptical of how close this would taste to non-vegan risotto, but truly, it’s right on par! Thanks for an amazing recipe that will definitely become a regular in our house.

  57. Cat says

    Never made any risotto before. Made this last night…divine! My boyfriend ate 2 helpings and cleaned the pot with a spoon! I made my own parmesan and it worked out perfectly. Thank you, Dana. I cannot wait to make this again!

  58. Lulu says

    Thank you for posting this! My secret weapon in risottos (especially great for vegan ones if worried about them being bland), is white pepper. I also added garlic when sauteing the mushrooms and used half vegan butter and half olive oil with truffle. I might have overdone it on the garlic so will adapt measures but it’s delicious! Absolutely do not miss the non-vegan version : )

  59. Janna Stebbings says

    I made this tonight with shallots and your vegan Parmesan. My first time making Risotto. It was delicious! So creamy and flavorful. My husband loved it! We’ll be making this on the regular.

  60. Lariza says

    I just made and ate this. So good! I just have one question though, why the one in the picture looks yellow?

  61. Jenna says

    This risotto is so good! We have made it several times. I’ve used Follow Your Heart parmesan and nutritional yeast and both versions taste great. But be warned, cooking it is a bit of a time commitment!

  62. Angela Tiffany says

    so yummy! I just made this and it is absolutely fabulous. I subbed nutritional yeast for the parmasean cheese and it still tastes amazing!! thank you DANA!

  63. Rebeka Pickett says

    This recipe was amazing. Even my 9 month wanted more. This is a recipe that I definitely make again.

  64. Shannon says

    This is my first risotto and I am out of my mind with how delicious this was. Admittedly I had my own ideas about a risotto before I found this recipe, so I adapted it to what I had in my cupboard. Instead of rice, I used half a cup each of red lentils and barley. I still achieved a rich and creamy texture and the barley maintained a bit of bite. I had dried porcini mushrooms, so I rehydrated them and used the liquid as my stock (WOW). After mostly cooked, I finished my risotto with coconut milk and folded in my sautéed mushrooms with yucca. Finally, I served my risotto with a drizzle of balsamic, arugula, and a soft boiled egg. So amazing!!!

  65. Adriana Martinezova says

    I made it!!! Suppperrrr yummy and creamy. Though mine don’t come out as yellow. This was a really easy and simple recipe to follow and I absolutely loveee it! Vegan comfort food at its best :)

  66. Sherry Petersen says

    Followed recipe exactly. EXCELLENT. delicious. Will make again. Might be my new found vegan comfort food.

  67. BigTree says

    Hey there! How disastrous do you think it’d be if I were to sub in cauliflower rice?

    P.S. I went vegan this past summer, and you’ve been a huge inspiration. Why shouldn’t every day be delicious, right? Thank you so much for everything!

  68. Erica Meyer says

    This was delicious! Didn’t even need the vegan butter, it was already so creamy. My husband asked what I put in it to make it that way ;) Shallots and mushrooms were a great addition.

  69. vixipixie says

    Wow!! Just finished eating this, it’s my first time making risotto, and oh my, this was delicious! Boyfriend LOVED it. Thank you so much for this recipe and for the really helpful tips. I can’t believe how creamy it was, it seemed so sinful! We have been vegan for 2 years now, it gives us the greatest joy to do no harm to animals, the environment and to ourselves :) I will be making this recipe on the regular, it is excellent.

  70. Jessica says

    Thanks a lot for this recipe. My 10yr old became a vegetarian a few months ago. Problem is, she doesn’t like veggies-she’s a snack eater. Aside from lentil soup this is the only recipe she has liked. I reduced the mushrooms to a few shitakes, used all veggie broth for the liquid (3cups altogether) and added peas. Will definitely make again.

  71. Gaby says

    I just tried this today with double the amounts to make more for later lunches.
    I don’t know what I’m doing wrong but it didn’t taste of much at all, except for the vegan cheese I added at the end! And I had tons of stock left over that I didn’t add.

    However I don’t doubt that this is a good recipe, I think I just can’t make tasty creamy risotto (I’ve tried a mushroom one before and also found it didn’t taste of anything except standard veg stock…)

    What am I doing wrong?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gaby! I am sorry to hear that it didn’t turn out the way you wanted! While this risotto is a creamy +
      savory dish, it’s flavors are simple and subtle. Next time you could spice things up with some chili flakes to kick it up a notch? Happy cooking!

  72. aubrey says

    Made this for dinner with buttery coconut oil and a ton of parsley added. It was insanely delicious for being vegan!! will make again.

  73. Alena says

    This recipe is bangin’! I made it tonight and I was blown away. alongside some romaine lettuce with an improvised vegan creamy parmesan peppercorn dressing with the leftover parm. This was one of the best dinners I’ve had in a while. Man I love winter food. Thank you Dana!!!

  74. Tiffany says

    Oh my gosh that looks absolutely amazing! Where can I find arborio rice? I’ve never been able to find it at the store.

  75. Amelia says

    Made this tonight for a dinner party and everybody loved it! Used vegan garlic and herb cream cheese and it was so creamy! Recipe was very easy to follow and made cooking the for vegan friends really simple ? Thanks love your page xx

  76. Stephanie Tedesco says

    My favorite risotto recipe! So easy to make and delicious. Minimalist Baker continues to be my favorite food blog :)

  77. Karen Rathe says

    This was fantastic! I was so proud of myself for having risotto turn out well the first time. Meghan above had a point – at least on a gas stove, this took more like 30 to 40 minutes. But ooohhhhh, SO delicious! Had a ton of leeks from our CSA (community supported agriculture) farm subscription and one family member has gone vegan – what to do? Potato Leek Soup needs milk … but this is going into “winter rotation” as Kirsten above says.

  78. Candace says

    I’ve made this multiple times and we LOVE IT. we’re going to get your book soon, too as we have made multiple recipes from the blog that have all came out well. Thanks, Dana!

  79. Ananda says

    This is now my top go to meal easy SO YUMMY!! But sometimes I find my rice is chalky even after its cooked for recommended time! What do I do, help?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, do you heat up your vegetable stock before adding it to the rice? Any other changes you made to it?

  80. Allison says

    This is amazing!!! I’m eating it right now and have already decided it is officially in the menu rotation!! The only change I made was adding two thin lemon wheels and asparagus for garnish. So so good! Thank you:)

  81. Mariella Bonello says

    i made this risotto and it was simply lovely. the different textures and tastes blend so well. I’ll be trying more recipies from this website! thanks

  82. Marsha Amanova says

    So delicious! This will be going into the regular rotation. I can’t wait to serve it to friends! The only changes I made to the recipe were to double the white wine, omit the vegan butter, use nutritional yeast instead of vegan parm, and add 1tsp of white miso paste – I’m addicted to this stuff and the flavour is perfect in risotto! Thank you for your consistently fantastic recipes!

  83. Jamie-lee says

    Made this for dinner for me and my hubby.
    It was amazing!!! I did add sweet potato in this though and it was great. Thanks :)

  84. Amy says

    I have made this so many times since discovering it. This is the best recipe, all of my family and extended family love it….even the meat eaters! Thanks!

  85. Joana Gil says

    Cooked this recipe tonight. Both my partner and I loved it!!! Super delicious and so quick! Btw… It was also my first attempt to make risotto. :-) thank you for all your recipes!

  86. travelinma says

    Making risotto has been on my culinary bucket list. This was easy and super tasty. Thank you Dana! Another score. No wonder your recipes are my go to!

  87. Julie says

    This is a great recipe! Made it with bok Choy and scallions instead of leaks (what I had on hand) and it turned out absolutely delicious. Goes great with a butter lettuce salad. Thank you for a wonderful dinner!

  88. Brookelynne says

    SUBSTITUTION:

    I only had 1/4 cup of arborio rice left today – but I had already started sautéing the leeks by the time I realized. So I substituted and used 3/4 cup white quinoa with 1/4 cup arborio rice. I followed the directions exactly otherwise, and it turned out perfectly! I ended up needing about 7 cups of liquid though and it took me roughly 25 minutes vs. 15-20, so keep this in mind if you don’t have arborio rice on hand (I used 5 cups veg broth and 2 water)! Still a 5 star recipe, I love how easy your recipes are to substitute, Dana! Thanks, as always!

  89. Mary says

    I made this and it was really simple – well worth buying Arborio rice for! I loved it, it tastes SO cheesy and good. My mom loves mushrooms and I can’t wait to make this for her.

  90. Kristaa says

    This was soooo delicious! I’ve made other vegan risotto recipes but this one is by far the best! So creamy! Instead of using vegan parmesan cheese I used Soya cream…it made it really luxurious!! I’ll be making this and the Curried Beet Soup for a dinner party tomorrow for some non-vegans! I love all your recipes, and it makes vegan food exciting! THANK YOU!

  91. Victoria says

    Made this tonight with quick-cooking barley and another few additions. Delicious! I love the vegan parm! Great recipe, thanks!

  92. Erica says

    Another knockout! I am head over heels for this recipe! My first risotto was a resounding success! Thanks, Dana!

  93. Kimberly says

    Just made this for dinner tonight. Both my kids (and I!) loved it. Even my non-mushroom-loving son thought it was delicious and said it could have used more mushrooms. Definitely a make-again recipe. (I doubled the recipe since this was our main dish for four of us and it worked perfectly.)

  94. Eileen says

    This was extraordinarily good! I was sceptical about a risotto with no parmesan. It was more tasty than I imagined it could be. I doubled the recipe because it seemed like a lot of work for one night’s main course. Made MORE than enough.

  95. Nicole Romanelli says

    I just finished making this recipe and I am in LOVE! This was my first try at risotto and I am delighted!
    I have recently started following your blog and so far every recipe is an absolute hit! I love your pics, descriptions, directions… loving it all!
    Thank you for your fab vegan food ideas!

  96. Ana @ Ana's Rocket Ship says

    Mmmmmm….. craving carbs and comfort right now. Why do I see this AFTER I just gave away my risotto rice? (because I always burn the rice before its cooked)?

  97. Zoe says

    I have just become vegan (though not by choice–dairy does all kinds of weird things to me!) and am loving your blog! I just made this risotto (complete with vegan parm!) and am sooooo pleased. Thank you!! I tried to post a picture but it wouldn’t let me :(

    • Mary P says

      I’m not vegan but have been trying to cut down on meat consumption. Came across this blog and tried this risotto tonight. It was SOOOO delicious! I love cheese but have to say the vegan parm was a pleasant surprise!

  98. Andrea says

    Made this for dinner tonight, and it was SOOOOO delicious! It was my first time making risotto and it turned out so yummy that I had to come give it 5 stars. Thanks for the great recipe!

  99. RC says

    This turned out DELICIOUS! I would have used vegan butter but didn’t have any. I put a little ghee in there. Used the vegan cheese, it was so tasty. YUM! Thank you, I LOVE your blog!

  100. Emma says

    This is absolutely stunning. For anyone reading this – if you’re tempted to skip making the vegan “parmesan” linked earlier in the post – don’t! It really adds another dimension to this dish. Plus, it just generally tastes awesome.

    Next time, I think I might oven roast the mushrooms while the risotto is cooking to make them a bit crispy because that’d be even more awesome.

  101. Jules says

    I made this Friday night for dinner. I used yellow onions instead of leeks. I also used nutritional yeast in place of the vegan parm cheese. This dish is perfect for a Winter evening. Delicious comfort food. Will definitely make this again.

  102. Coral says

    Yum! Making it a 2nd time this weekend. This time, I would use low sodium broth instead of the regular broth I used the first time.

  103. Dawn says

    I’m making this tonight. I just got back from the store and realized I had no more vegan part cheeze, ugh, going back out…..brrrrrrrrrrrr

  104. Brookelynne says

    This, along with your zucchini gratin and vegan nacho soup – are the three best things I make! I get requests for the latter two time and time again, and after making this for the first time last week, my entire family is hooked. This is my third time making it this week, following the recipe exactly (with the exception of using broth for the white wine). Needless to say, we do not fear carbs over here!

    I cook nearly everything in our home from scratch and try new recipes constantly, so it’s really saying something that everyone I’ve cooked for is obsessed with every one of your recipes.

    You’re simply the best the vegan blog world has to offer. Love, love, love your site and everything you do!

    • Brookelynne says

      It’s also worth noting that upon his first bite, my husband lit up – he got all starry-eyed and joyful like it was his first time trying ice cream as a kid! Everyone, get this in your belly.

  105. Serena says

    I have been trying your recipes for quite some time now (maybe 2 years?!) and am always telling my health conscious pals to check you out! I made this recipe last night and it is my favorite!!!!….so far. My boyfriend went for seconds and he only does that with pizza! I shared it with alllllll my friends…definitely got their attention this time! I just love love love this recipe. I rate it a 10/10. Ain’t no doubt.

  106. Grace I says

    Just made this last night for dinner and it was DELICIOUS! I used shallots instead of leaks, so not sure how much of a difference it made in the taste.
    I will say that it took me a lot longer to make the meal than listed, an hour compared to the 30 mins in the recipe. But I am a very inexperienced cook, so I’m sure that was a huge factor in the additional time.
    Overall very happy with the meal and will definitely be making it again!

  107. Julia P says

    I severely underestimated how amazing this would taste… such simple ingredients! It tasted amazing, so addicting! Actually so sexy

  108. Sue Ann Jaffarian says

    This was to die for!!! I enjoyed it so much that it was tough not to eat it all straight from the pot in one sitting, but I controlled myself and did manage 3 entrée portions. I loved it so much that I’m making it again less than a week later and this time folding in cooked peas with the mushrooms at the end. Keep the great recipes coming!

  109. Joanna says

    This was amazing! I just made it for my parents and they thoroughly enjoyed it, said it had great flavours. Unfortunately they’re not vegan and didn’t have the vegan butter or Parmesan so I just used non-vegan ones, and I used half mini portabello mushrooms and half dried mushrooms which I think worked well. And it took less time than I expected (I’m really slow at preparing meals!)

  110. Regina says

    I have made this! And it was absolutely amazing, great, super tasty and toooo easy!!:) Good job minimalist baker!! Will be doing this again for sure!!

  111. Casey says

    This was my first time making or eating risotto! So I was a little unsure of how the final consistency was supposed to be. But, with the help of the tips you linked, I think it pulled it off! This was absolutely delicious and creamy. I will definitely have to make again soon! Thanks :) your blog is the best.

    (ps I had one of your apple carrot muffins for dessert. And breakfast. And snack. They’re my all time favorite muffin recipe.)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tried it, but from what I know arborio rice is best for risotto, because it’s starchy. But let me know if you give it a try!

  112. April | April Everyday says

    I LOVE risotto! My favourite it pea and lemon – so good! I’ll definitely have to try this out sometime!
    xo April

  113. Marlies says

    Hello! I love your recipes and I can’t wait for your cookbook to be released! I think you might have a small typo in the risotto recipe. Isn’t 3/4 of a cup around 160ml (not 960)?

  114. Mayerle says

    I am eating this risotto as I type. It is AMAZING!! I am in lactose intolerant risotto-love. Thank you so much. <3

  115. Judy says

    Just finished eating this amazing risotto… thanks for all of the great recipes. Added asparagus and a few baby peas. My husband really enjoyed it, too.

  116. Shayna says

    A++++! Your recipe worked out exactly, per your instructions. I used homemade vegan butter and plain nutritional yeast. I also omitted the wine and subbed the extra broth as indicated. And lastly, we steamed some fresh broccoli and chopped it finely and mixed it in at the end (gotta get some greens in). The boyfriend and I ate the WHOLE pot. This is definitely be a staple for us now, and you’re tips for best risotto we helpful as well. <3

  117. Alida @My Little Italian Kitchen says

    My mouth is watering! Love your risotto, such a good combination mushroom and leek. I often make risotto at least twice a week, so comforting especially in winter time. Love your photography.

  118. Jesse says

    Umm this looks amazing. Can’t wait to make! Thanks for sharing the recipe. I have some pretty cozy soup recipes up right now too, it’s that time of year!

  119. Sue says

    I made this and it IS the ultimate UTIMATE comfort food – great flavor! I added 1/4 tsp chili flakes to just give a little kick
    Great recipe

  120. valentina | sweet kabocha says

    Oh, you’ve just made me missing so much my italian semi-brown rice which was perfect for risottos :'(

  121. Kate says

    oh my, this looks like everything i want in my life. what’s your go-to for vegan parmesan? thanks for the recipe!

  122. Madeline @ Teen's Tasty Eats says

    I’ve never tried making risotto before but after reading and looking at yours, I’m gonna have to! Sounds insanely delicious! In love with those mushrooms and leeks, plus it vegan! Yum!!!

    – Madeline<3

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I do, but it’s not as “balanced” of a cheese flavor as vegan parmesan cheese. It’s more pungent and a little sweet even. let me know if you try it , though!

  123. Hannah | The Swirling Spoon says

    Mmm, a bowl of creamy, comforting risotto is one of my favourite things! This looks amazing.

  124. Rachel says

    Subscribing to your blog and having this delivered to my inbox today was uhhhh-mazing. This recipe looks dreamy!

    I’m a risotto newbie – can you sub the types of rice used in this recipe? I have a Costco size bag of brown rice that needs to be used and some other wild long grain rice as well.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Rachel! I haven’t tried it with other rices, but I’m guessing short grain brown would work. However, according to all my research, arborio is best because it’s starchy!

      • Sonia says

        I used Barley and it came out beyond amazing! I didn’t use parmesan… just nutritional yeast and a dollop of vegan sour cream to get the creamy cheesy effect. Loved it!

  125. Mel @ The Refreshanista says

    I love risotto! Even better with leeks and mushrooms :) makes it much more interesting, and I’m sure delicious, than plain risotto.

  126. Laura ~ Raise Your Garden says

    Always see leeks in the grocery store and think to myself……I need to be eating those but how?!? And risotto’s are the stuff dreams are made of. Adore how simple this is and how yummy it looks! My kids were up all night which makes me super cranky. Do you think I can get my husband to make this for me when he gets home from work =) This is comfort food at its best.

  127. Jen Vacek says

    Your blog is by far my favorite food blog. As a minimalist and a vegan, it’s the perfect match. Thank you so much for sharing! My 4 year old woke up requesting your chocolate chip oatmeal cookie pancakes this morning :0)