Potato Leek Soup needs milk … but this is going into “winter rotation” as Kirsten above says. xo April. I have made this so many times and it turns out amazing every time. Creamy Mushroom and Leek Risotto Its the end of the semester at law school. Serve with an extra sprinkling of cracked black pepper. Family said it’s the best risotto they’ve ever had, vegan or not. 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. but other than that followed the recipe. My first time making Risotto. Ain’t no doubt. Thanks for sharing your experience, Grace! Made it for my vegan niece when she was back from New York. We are so glad you enjoyed it! This looks really amazing! Print Ingredients Risotto. Pardon the fat- finger typo We think basmati would work better than quinoa. It turned out perfectly with the jasmine rice. To Make the Wild Mushroom and Leek Risotto: Chop and prep all the vegetables. You can use alternative milk, ie. just made this (first time making risotto), and it was easy and really delicious; thanks for such a great recipe! This recipe is simple, requiring just 8 ingredients and about 30 minutes to make. 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. 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. Thank you Dana!!! I love your recipes and I can’t wait for your cookbook to be released! As per usual, this was delicious. Season with a pinch each salt and pepper and … Hi Rachel! Perfect risotto recipe! Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a … Once simmering, reduce heat to low to keep warm. This was one of the best dinners I’ve had in a while. EXCELLENT. 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)? And love the creativity, Michelle! We are so glad you enjoyed it! 150ml soy cream. This was delicious! Xo. Thank you:). You would probably need to cook it for less time and use less liquid. We’re so glad you enjoyed it, Nicole! Just added some more salt and black pepper in the end :)), delicious! My husband really enjoyed it, too. Thank you for the great recipe! I made a double batch, so it took me a little longer, but it was so worth it. I never comment on anything but this was just amazing. When you add the rice to the pot, use a wooden spoon instead of a metal one to stir. We have this often and it so flavourful. You can add as much as you like! Made this for dinner for me and my hubby. In the meantime, heat a large saucepan over medium heat. It’s really that easy. And breakfast. Surprised how tasty this was because of how easy and simple the ingredients are, will definitely cook again. Boyfriend said “This tastes better than any risotto I’ve ever had!”, Whoop! Umm this looks amazing. Followed recipe exactly. Thanks so much for the lovely review! I have always been scared to attempt risotto but this recipe came out amazing the first go around. 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. Full of umami from the mushrooms and tamari, this vegan risotto is comforting, delicious and gluten free. I tried this recipe today and it was delicious! Thank you very much! Meanwhile, heat the oil in a large frying pan, add the leek, and fry for 5–6 minutes or until beginning to soften. loved it. Made this for dinner and it was really good! To begin making the Leek Mushroom & Lemon Risotto, heat the butter and olive oil in a heavy bottom pan over a medium heat. You can also, Spaghetti Squash Pasta with Garlicky Alfredo Sauce, Rosemary Roasted Root Vegetable Panzanella, Vegan Caesar Salad with BBQ Sweet Potato Croutons, Creamy Vegan White Pasta with Summer Vegetables, https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/. I will definitely be adding this into my repertoire! For the ‘Risotto’: 1 lb. Ingredients. Oh my gosh so easy to do and SO DELICIOUS! It is absolutely decadent, but doesn’t leave you feeling overfull and bloaty after like some traditional risottos. It was a little tedious, a risotto usually is, but it was not difficult and it tasted delicious. I used brown rice which DID NOT work. and am always telling my health conscious pals to check you out! I used onion instead of leeks, and added kale, peas and fried up vegan Italian sausages. Thanks so much for the lovely review and for sharing your modifications! For anyone reading this – if you’re tempted to skip making the vegan “parmesan” linked earlier in the post – don’t! Surprisingly easy to make too. Thanks for a great, simple, and easy recipe! Add arborio rice, and cook for 1 minute, stirring occasionally to coat. YUM! Read about our approach to external linking. I have made this! Add the wine, turn the heat up slightly and let the alcohol cook off for about 2 minutes. Any suggestions to replace the mushroom? Heat olive oil in a large pan and saute onion, leek and garlic until soft and fragrant. I use 3/4 to 1 full small carton of Belsoy Soya Cream. Mushroom Risotto is one of my favourite dishes :) x. I love the creamy rice and earthy mushroom combo. Thank you, Dana! Thank you for the recipe. This risotto is so good! The only thing we subbed was jasmine rice for the arborio rice. A risotto should be fluffy, creamy and obviously, tasty. Next time, would you mind leaving a rating with your review? This is amazing!!! Added garlic and truffle oil and it was such a hit! Can I use brown rice instead of arborio rice? Thanks so much for the lovely review, Leah. Still a 5 star recipe, I love how easy your recipes are to substitute, Dana! Made it with bok Choy and scallions instead of leaks (what I had on hand) and it turned out absolutely delicious. I adapted this recipe from the Gourmet Mushroom Risotto … 1 tbsp olive oil. Actually so sexy, Haha yay! xo, We’re so glad you enjoyed it! A delicious risotto but without all the stirring! Your thoughts? Woah, love those creative additions, Danyka. In a small saucepan, heat vegetable broth over medium heat. Cost affordable, delicious and easy. (I doubled the recipe since this was our main dish for four of us and it worked perfectly.). This was fantastic! Hello! Gave it all a good stir, put on the lid and set to cook at high pressure for 6 minutes. :-) thank you for all your recipes! 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. Happy cooking! Yummm. It was SOOOO delicious! This recipe’s ingredients are simple as far as risotto goes! 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. Otherwise, I followed the recipe completely and am so happy with the result. But I am a very inexperienced cook, so I’m sure that was a huge factor in the additional time. 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! It’s a very common rice. Cook for 1-2 minutes, or until the liquid is absorbed. Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately … It was delicious! Beautiful, creamy, flavourful goodness! I also used button mushrooms and sauteed them with garlic and they were absolutely delicious. Since this is a vegan recipe, olive oil is used in place of butter to add flavor and richness. A 30-minute, 8-ingredient Vegan Risotto with leeks and mushrooms. I subbed Red Wine and used veggie bouillon stock because it’s what I had on hand. So savory, even the smell of it made me salivate while making it. Excellent recipe, I highly recommend. What do I do, help? Man, this looks SO good! Thanks so much for the lovely review, Emily. I’ll be trying more recipies from this website! :), Leek and mushroom risotto is my FAVE! P.S. This was a really easy and simple recipe to follow and I absolutely loveee it! I was skeptical of how close this would taste to non-vegan risotto, but truly, it’s right on par! I love the vegan parm! Thanks for sharing! Thanks so much! I still achieved a rich and creamy texture and the barley maintained a bit of bite. So kind! They’re my all time favorite muffin recipe. Perfect Sunday lunch :) Thanks! I think the fennel flavor would be a nice addition. Thanks so much for sharing! My husband loved it! I’ve made this multiple times and we LOVE IT. 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. Thanks for sharing, Casey! This recipe was amazing. Add brown and white mushroom along with 1 tablespoon of oil. THANK YOU for making risotto look un-intimidating! Recipe was very easy to follow and made cooking the for vegan friends really simple ? And lastly, we steamed some fresh broccoli and chopped it finely and mixed it in at the end (gotta get some greens in). That sounds awesome, Nik! Where can I find vegan parmigian and what is it? I think you might have a small typo in the risotto recipe. 3. Another score. Will for sure make again! 1 onion 2 garlic cloves 1 leek … If you’ve ever been intimidated to try risotto, don’t be! 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? Yes, oh yes. Highly recommend. 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. Thanks :). I used yellow onions instead of leeks. Thanks, Dana! 1 shallot, or 1/2 white onion, diced. This was my first try at risotto and I am delighted! You’re simply the best the vegan blog world has to offer. Add the garlic, leek and mushroom and saute for 2-3 minutes until leeks and the mushrooms get lightly soft. I started by spraying the liner with grapeseed oil and sauting the mushrooms. Sauté for 1-2 minutes, or until softened and very slightly browned. My husband asked what I put in it to make it that way ;) Shallots and mushrooms were a great addition. https://www.olivemagazine.com/recipes/vegetarian/leek-and-parmesan-risotto Definition of comfort food…..hard to save some for leftovers! It was insanely delicious for being vegan!! Check out this tutorial! Almost a litre of leek sounds like a lot. I skip the cheese/nutritional yeast and butter completely, and it is still so creamy. Everyone asked for the recipe. Thanks so much for the lovely review! I didn’t have the ingredients to make the vegan parm so I just used nutritional yeast and extra butter (Miyoko’s). First time making risotto. 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…). Boyfriend LOVED it. It’s: CreamySavoryComfortingWarm‘Cheesy’Simple& Satisfying. Btw… It was also my first attempt to make risotto. Notify me of followup comments via e-mail. I love risotto! Keep the great recipes coming! In love with those mushrooms and leeks, plus it vegan! 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. Although I rated the recipe 5 stars, I have to admit I added some dried morel and chantrelle mushrooms to my stock, a generous handful of baby peas towards the end, and topped with toasted pistachios, fresh parsley and a wee bit of lemon zest and juice. Wow! 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. Thank you for posting this! Hope you love it, Megan! Finally, I served my risotto with a drizzle of balsamic, arugula, and a soft boiled egg. I made this and it IS the ultimate UTIMATE comfort food – great flavor! This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering batch size). Xo. OMG!!! I am sure it would still be 5 stars without additions! Thanks for another wonderful recipe. But I decided to bite the bullet and give it a go. Turn up the heat, add the white wine and let it bubble for 2 minutes. So delicious! I made this with basmati and it worked perfectly fine. I’ve made other vegan risotto recipes but this one is by far the best! This time, I would use low sodium broth instead of the regular broth I used the first time. Definitely a make-again recipe. Made last night for my husband and toddler. I was sceptical about a risotto with no parmesan. My 4 year old woke up requesting your chocolate chip oatmeal cookie pancakes this morning :0). And risotto’s are the stuff dreams are made of. This is a great recipe! Make a big batch and have lunches ready for the week! I dont have the right rice and cant get it (COVID!!) Do you think nutritional yeast could be substituted for vegan parm? We’re so glad it turned out well! Add the rice and wine and bring to the the risotto to a brisk boil. Just made this for dinner and OMG it is so good!! Lately I have been I love with petal barley.. it got me thinking if I can I substitute the rice with pearl barley? It’s great for non-vegans because it comes out super rich, creamy and delicious every time. Add the rice and wine and bring to the boil. Our plant-based version is not traditional, but is dairy-free and equally delicious! Next time, would you mind leaving a rating with your review? Thanks so much! Just made this last night for dinner and it was DELICIOUS! It really adds another dimension to this dish. Thanks :), Oops! – terynstravels.com. I have recently started following your blog and so far every recipe is an absolute hit! I’ll be making this and the Curried Beet Soup for a dinner party tomorrow for some non-vegans! the different textures and tastes blend so well. I’ve never tried making risotto before but after reading and looking at yours, I’m gonna have to! thanks for the recipe! 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. Just wasn’t sure we could pull it off with no dairy but you did it and did it so well! 100 g risotto rice. But be warned, cooking it is a bit of a time commitment! onion; leeks; baby bella mushrooms; garlic; quinoa; vegetable broth; white wine: optional; nutritional yeast; salt; pepper; Why quinoa risotto instead of rice? And it was absolutely amazing, great, super tasty and toooo easy!! 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 omitted the wine and subbed the extra broth as indicated. Came across this blog and tried this risotto tonight. An absolutely creamy and healthy risotto made of brown rice with fresh mushrooms, leek and green peas. So easy and so comforting! This, along with your zucchini gratin and vegan nacho soup – are the three best things I make! Thanks so much! If you want to add extra vegetables, stir in 90g/3¼oz peas, 100g/3½oz young spinach or 100g/3½oz baby kale when you season the risotto in step 5. oh my, this looks like everything i want in my life. Thank you so much for sharing! Next time, would you mind leaving a rating with your review? All I have to say is this is delicious and really quick to make. :). 1/2 tbsp white wine vinegar, (Optional)*. 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)! I’m probably the only veg in the world that hates mushrooms! i made this risotto and it was simply lovely. EAsy and lovely and a total hit with the whole family. I used garlic infused olive oil cuz I’m a garlic freak . How to make Leek Mushroom & Lemon Risotto Recipe . Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Yay! Remove from pan and set aside in a small dish. Thank you!! I plan to heat it up today and add a tiny bit of veggie “sausage” to top it with. Hm, do you heat up your vegetable stock before adding it to the rice? Why shouldn’t every day be delicious, right? I can’t wait to serve it to friends! I also added a large clove of garlic. So creamy! WOW we totally loved this recipe. It’s super helpful for us and other readers. I tried this tonight because I had a leek to use up. Got many compliments from my husband. Thanks so much! 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. I only had 1/4 cup of arborio rice left today – but I had already started sautéing the leeks by the time I realized. I love that creative sauce! Cook the leeks until just before brown. Do you have any recommendations for main dishes this would go well with as a side? I haven’t tried it that way, but if you do, let me know how it goes! But how to make it creamy without the cream? Toast the … xoxoxo. I did add sweet potato in this though and it was great. My first time making risotto. I’m not vegan but have been trying to cut down on meat consumption. And I had tons of stock left over that I didn’t add. I add a sliced up vegan sausage to the dish. As a minimalist and a vegan, it’s the perfect match. Vegan comfort food at its best :). (sub up to half with shiitake // brushed clean, sliced), (well rinsed and dried* // or sub shallot). How to Make Mushroom Farro Risotto. While this risotto is a creamy + But let me know if you give it a try! Might be my new found vegan comfort food. So I substituted and used 3/4 cup white quinoa with 1/4 cup arborio rice. Remove half the mushrooms and set aside to garnish the finished risotto. I used all shiitake mushrooms and added sauteed asparagus as well. Thank you! Another knockout! This turned out DELICIOUS! Definitely adding this one to the rotation; it was amazing! Never made any risotto before. I’m definitely looking forward to trying this version! No wonder your recipes are my go to! Thank you for sharing this recipe! Helpful hint about cooking the rice, I usually lose my confidence with it! Made MORE than enough. Added asparagus and a few baby peas. I have never made risotto before, You have inspired me to give it a whirl! It is so easy and perfect for a week night meal. I’m a risotto newbie – can you sub the types of rice used in this recipe? Man I love winter food. I made my own parmesan and it worked out perfectly. 2 tablespoons dried oregano. Thank you for a wonderful dinner! Then add a final 1 and 1/2 cups of vegetable stock, stir well again, … 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! I doubled the recipe because it seemed like a lot of work for one night’s main course. Both extra tasty. 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. I just made it for my parents and they thoroughly enjoyed it, said it had great flavours. I put a little ghee in there. This risotto is straight up dreamy. This was so delicious. :) Good job minimalist baker!! Such an easy recipe. Continue to add vegetable stock, stirring to incorporate, until the rice is ‘al dente’ – cooked through but still has a slight bite. Maybe next time. Thank you!! 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. ), So great! This dish is perfect for a Winter evening. It was amazing! Will definitely cook this again. Thanks! Love love love! The best mushroom risotto, and it just happens to be vegan! I subbed nutritional yeast for the parmasean cheese and it still tastes amazing!! I’m eating it right now and have already decided it is officially in the menu rotation!! Suppperrrr yummy and creamy. I would have used vegan butter but didn’t have any. I featured this recipe on my story this week a few times and you guys asked for the recipe so here it is! So I was a little unsure of how the final consistency was supposed to be. Best comment. We finally had to put a lid on and cook after an hour of stirring. I am making this now I am so excited!! I felt like I should have been dressed up in something fancy to eat this. The only thing I did different was I added chicken, real butter and real cheese. In the meantime, heat a large saucepan over medium heat. I just made and ate this. Slowly pour in around one-third of the porcini stock, and the porcini mushrooms, allowing the rice to absorb the stock before adding more. 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. That looks amazing, I will definitely try it out! Need help? We are so glad you both enjoyed it! While you absolutely can throw in all of the broth at once to speed things up (like they do in this leek risotto), I’m a firm I had intended to post on Instagram but we ate it too quickly and all of a sudden it was gone. Meghan above had a point – at least on a gas stove, this took more like 30 to 40 minutes. I added 1/4 tsp chili flakes to just give a little kick Isn’t 3/4 of a cup around 160ml (not 960)? Thank you. This looks incredible!!! Amazing Thanks so much for the lovely review, Maria. This was such a good risotto! Can this recipe be made with basmati rice or quinoa? <3. Thanks!! Perfect. Since then, many flavor variations have been created. Even my non-mushroom-loving son thought it was delicious and said it could have used more mushrooms. Works perfect! 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! And I couldn’t agree more. Omg this recipe is so good! I used beautiful Shitake fro my local farmer. I have made this so many times since discovering it. Ready to enjoy in about 30 minutes, this easy and low-fat beginner … This was unbelievably delicious. Mushroom, Leek and Pea Risotto. We added some herbs (an oregano blend) at the end, that boosted the flavor that much more. !….so far. Why do I see this AFTER I just gave away my risotto rice? Creamy Vegan Mushroom Risotto. Used vegan garlic and herb cream cheese and it was so creamy! It was amazing!!! We are new to plant based eating and we love our risotto. 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. I was so proud of myself for having risotto turn out well the first time. This creamy vegan mushroom risotto is super simple to make, but here are a few tips to help you get it perfect. I just love love love this recipe. However, according to all my research, arborio is best because it’s starchy! Just finished eating this, it’s my first time making risotto, and oh my, this was delicious! 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