Mushroom and Leek Risotto (Vegan + GF)

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Bowl of our cheesy, comforting gluten-free vegan Risotto with Mushrooms and Leeks

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:

& 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 or Chickpea Caesar Salad 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
Bowl of Vegan Leek Mushroom Risotto topped with chopped parsley
4.93 from 143 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entrée, Side
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 3 ½ – 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 // 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.



*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

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My Rating:

  1. 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 :)

  2. Sherry Petersen says

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

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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.

  9. 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!!!

  10. 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.

  11. 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

  12. Stephanie Tedesco says

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

  13. 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.

  14. 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!

  15. 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?

  16. 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:)

  17. 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

  18. 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!

  19. 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 :)

  20. 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!

  21. 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!

  22. 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!

  23. 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!

  24. Brookelynne says


    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!

  25. 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.

  26. 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!

  27. Victoria says

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

  28. Erica says

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

  29. 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.)

  30. 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.

  31. 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!

  32. 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)?

  33. 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!

  34. 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!

  35. 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!

  36. 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.

  37. 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.

  38. 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.

  39. 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

  40. 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.

  41. 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.

  42. 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!

  43. Julia P says

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

  44. 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!

  45. 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!)

  46. 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!!

  47. 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!

  48. 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

  49. 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)?

  50. 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

  51. 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.

  52. 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

  53. 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.

  54. 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!

  55. 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

  56. valentina | sweet kabocha says

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

  57. 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!

  58. 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!

  59. Hannah | The Swirling Spoon says

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

  60. 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!

  61. 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.

  62. 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.

  63. 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)