Mushroom and Leek Risotto (Vegan + GF)

We just made this risotto with leek and mushrooms. Very easy and fabulous. I didn’t see the need to add butter since it was so creamy just with the other ingredients. I used shiitake mushrooms since that was all I had and it was so tasty!!
Thanks!!

I am trying out new-to-me recipes (I have only cooked Indian meals before) and this is one of my new favorites! I had to exercise a lot of self control in not spicing it up – and am glad I did not put the likes of chilli powder in this (although the bottle of chilli flakes did come out on the counter, lol).

One addition I did was added slivered garlic along with the leek. That did make a difference of the good kind.

I am new to using mushrooms too, and was so surprised that they were so juicy!

I used store bought broth this time, but am encouraged to make it from scratch given how good this was!

Thank you so much!

Delicious! Next time I’ll add more mushrooms 🍄

This was great! I added chopped kale to the simmering broth so it got soft and added it in with the risotto at the end. I served it with some micro greens sprinkled on the top also.

I loved this recipe. It’s great comfort food that’s absolutely delicious. Its also so easy with not that many ingredients. Thank you!

I made it tonight! Delicious. I mixed all the veggies with the risotto from the beginning, and followed the rest of the recipe to a T. I added nutritional yeast at the end. Will be making it again and again!!

Super delicious! Would absolutely make it again. Only changes were using Ghee to cook the mushrooms – fried them a little extra to get them nice and brown. Added a dollop of sour cream and real butter at the end.
Preferred it without the Parmesan cheese as it was so flavourful! But did add at the end.
Sooo yummy 😋

This was delicious, great recipe!

Phenomenal! Mushroom risotto has been in my go to recipe list for as long as I can remember from another recipe somewhere online. I saw this and followed it exactly (minus the white wine…and plus mangetout –which was a really good addition!) So so sooooo good! This will now be my go to recipe tasted so incredible.

My husband and I are long time vegetarians who cannot stand mushrooms. Now that we have a daughter, we have been trying to push ourselves to introduce more mushrooms into our (and her) diet. This recipe forever changed how we see mushrooms! My hubs and I could not stop eating this delicious meal, and our 1yo was equally enthused.
The only subs I made were:
-using no-chicken chick’n boullion instead of veg broth
-mincing the mushrooms and sauteeing them, only adding salt at the end to prevent steaming them
Truly one of the most delicious recipes I have ever made, THANK YOU!

I made this tonight and it was very yummy! I used less veggie broth and ended up using a full cup of wine to give it more flavour. Turned out great!

This is one of my go to recipes! We have this often and it so flavourful. I add a sliced up vegan sausage to the dish. Today, I ran out of risotto so I used farro instead, and it still turned out great! I also added a large clove of garlic.

Very delicious, will make again!

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!

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!

I love your recipes. I’ve made this several times and have found it to be quite versatile. Thanks

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!

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

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.

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!

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.

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!”

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!!

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

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!

Enjoyed the recipe.

Thank you

Colin Lockton

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!!

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

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!

Made this today for dinner. Added frozen peas, it was delicious.

Thank you Col

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

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!

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

delicious! i didn’t have dry wine to use, but the flavor was still packed. thank you for the recipe

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!

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!

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.

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

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!

Surprised how tasty this was because of how easy and simple the ingredients are, will definitely cook again.

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

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!

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!!

Superb recipe! Tastes amazing, although I added too much salt (hehe oops). Thank you so much for sharing!

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!

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!

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 :)

Dear Dana,

Mah peeps loooved it. Actually this is the seventh time I have made it :)

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!

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!

This is absolutely delicious and fast recipe, I love how the mushrooms are crunchy.

Made this and it was an instant hit! Surprisingly easy and SO “cheesy”!

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!

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

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 ?

Love this recipe. It is so easy and perfect for a week night meal. It is also very nice!

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.

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.

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!

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!

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!

Did everything as written in the recipe and it was delicious !

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.

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!

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!

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.

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 ;)

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.

Love the leek in this. was a big hit at our Passover table.

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.

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! ?

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.

Just made this! So yum!

Perfect! This recipe is a keeper!

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

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.

This was AMAZING! I made a double batch, so it took me a little longer, but it was so worth it.

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.

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.

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!

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 : )

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.

This was so delicious. My first time making risotto. Thank you for sharing the recipe.

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

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!

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!

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

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!!!