Leaked Recipe: Vegan Leek & Mushroom Risotto

Leaked Recipe: Vegan Leek & Mushroom Risotto

Risotto is an Italian rice dish cooked with broth until it reaches a creamy, delicious, consistency. Historically made with butter, white wine, and parmesan cheese, this recipe alters the ingredients quite a bit but the taste remains the same.

This dish takes time to get it exactly right. The guaranteed delicious outcome has to do with the frequency of stirring the rice. The entire stirring process takes about 25 minutes but it is worth the wait. This risotto is so flavorful it truly can be a dish on it’s own. If you would prefer it as a side dish, pair this with an oven roasted chicken breast.

If you do not have white wine on hand, you can sub low-sodium vegetable broth with the same measurements. Same for the rest of the veganised substitutes, if you would prefer the standard dairy filled option, completely okay.

Leaked Recipe: Vegan Leek & Mushroom Risotto

Serves 4

  • 1 box of low sodium vegetable broth
  • 5 Tbsp vegan butter
  • 2 large leeks, rinsed and finely chopped (white and green parts)
  • 2 cups cremini mushrooms
  • 5 garlic cloves, finely chopped
  • 1 cup risotto rice
  • 1/2 cup dry white wine (or vegetable broth)
  • 5 cups spinach
  • 1/2 cup vegan parmesan cheese or mozzarella (I love the Trader Joe’s brand)
  • 1/2 cup nutritional yeast
  • 1 lemon, juiced
  • salt and pepper to taste
  • parsley for topping (optional)

Method

  1. In a large pot, pour in vegetable broth on low heat. This will remain cooking on low heat until step 4.
  2. In a separate large saucepan, melt the vegan butter. Add in chopped leeks and stir frequently so that there is an even coat of butter. Add in the mushrooms and garlic. Cook for 5 minutes.
  3. Add the uncooked rice to the saucepan with leeks and mushrooms. Stir thoroughly. Continue to stir until the edges of the rice become translucent (about 2 minutes). Pour in the white wine and cook on low until it evaporates.
  4. With a ladle, scoop about 1 cup of the hot broth into the saucepan with the leek & rice mixture. Continue to cook until rice absorbs all the liquid. Repeat this process by adding 1 cup of broth at a time until all broth is gone. This does take time but this slow process is how we achieve the right consistency.
  5. Once all broth has been absorbed, add in the spinach one handful at a time until all spinach is wilted.
  6. Stir in the vegan cheese, nutritional yeast, lemon juice, and remaining tbsp of butter. Season with salt and pepper.
  7. Divide into bowls and top with chopped parsley.