Thanks for the inspiration :) – terynstravels.com. Made it with bok Choy and scallions instead of leaks (what I had on hand) and it turned out absolutely delicious. … Can I use quinoa instead of arborio rice? Gave it all a good stir, put on the lid and set to cook at high pressure for 6 minutes. Where can I find arborio rice? I added garlic and some fresh thyme when I caramelized the mushrooms and had added in some nutritional yeast as per the option. 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. Next time, would you mind leaving a rating with your review? My husband loved it! Notify me of followup comments via e-mail. Why shouldn’t every day be delicious, right? I tried this tonight because I had a leek to use up. I used more mushrooms (because I had them) and some sweet onion (because I didn’t have leaks!) I subbed Red Wine and used veggie bouillon stock because it’s what I had on hand. I made this with basmati and it worked perfectly fine. But be warned, cooking it is a bit of a time commitment! Thanks so much for the lovely review! Loving the cashew parm too – a real keeper! I have a Costco size bag of brown rice that needs to be used and some other wild long grain rice as well. I added some thyme which was a nice touch! Your recipe worked out exactly, per your instructions. I severely underestimated how amazing this would taste… such simple ingredients! Have a question? I’m eating it right now and have already decided it is officially in the menu rotation!! This has become one of my “go to” recipes. I’ve never attempted risotto before but it came out perfect thanks to the tips and tricks in the link. 700ml vegetable stock. You.This.Creamy.Cheesy.Sexiness in a bowl.Sweatpants on.Lights dimmed. I made this and it IS the ultimate UTIMATE comfort food – great flavor! It is AMAZING!! I made this recipe last night and it is my favorite!!! Will be making again and again. Thanks so much! Thanks a lot for this recipe. This is my third time making it this week, following the recipe exactly (with the exception of using broth for the white wine). I am making this now I am so excited!! Yum! It is a delicious combination and the ratios are perfect. Serve with an extra sprinkling of cracked black pepper. This recipe is bangin’! Hmm, I do, but it’s not as “balanced” of a cheese flavor as vegan parmesan cheese. thank you DANA! love the recipe! It’s: CreamySavoryComfortingWarm‘Cheesy’Simple& Satisfying. Servings: 1. Thank you for sharing this recipe! This was amazing! Any other changes you made to it? I used regular button mushrooms but I’ll try again with Swiss brown or shiitakes next time for a punchier flavour. It’s super helpful for us and other readers. Thanks once again for an easy peasy family recipe! I followed the directions exactly otherwise, and it turned out perfectly! Yay! We are new to plant based eating and we love our risotto. I can’t wait to serve it to friends! Meanwhile, heat the oil in a large frying pan, add the leek, and fry for 5–6 minutes or until beginning to soften. Another home run with this recipe! My advice, squeeze one lemon over it before serving. Another knockout! Thank you! You will not be subscribed to our newsletter list. Next time you could spice things up with some chili flakes to kick it up a notch? 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. This is absolutely stunning. but other than that followed the recipe. Thanks for sharing the recipe. Made this using unfamiliar hob and cooking implements, but it still worked perfectly. It’s a rice-based dish that is believed to have originated in Milan, Italy. I think your results would be different, but its worth a try! This was so good! Thank you Dana! Perfect Sunday lunch :) Thanks! You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast. Plus, it just generally tastes awesome. This bacon, leek, mushroom risotto recipe is truly the ultimate comfort food. 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. xoxoxo. I also used the shallot u store had no leeks. We have this often and it so flavourful. 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. Continue to add vegetable stock, stirring to incorporate, until the rice is ‘al dente’ – cooked through but still has a slight bite. Once hot, add remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and leeks. Thank you Dana!!! i made this risotto and it was simply lovely. Awesome risotto, very easy to make and blissfully comforting. Used vegan garlic and herb cream cheese and it was so creamy! Made this for dinner tonight, and it was SOOOOO delicious! I also ended up needing to add quite a bit more white wine at the end to increase the amount of liquid. I’m not vegan but have been trying to cut down on meat consumption. alongside some romaine lettuce with an improvised vegan creamy parmesan peppercorn dressing with the leftover parm. In a large deep pan, add the oil and heat. Added garlic and truffle oil and it was such a hit! 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…). Thank you for sharing! I’m no longer afraid of risotto and madly in love with this recipe. I love the vegan parm! … I also tossed in a few cloves of garlic. We’re so glad you both enjoyed it, Shane! Works perfect! Thanks, Dana! 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’ll be making this and the Curried Beet Soup for a dinner party tomorrow for some non-vegans! Sexiness in a bowl indeed :). This was delicious! I just tried this today with double the amounts to make more for later lunches. Thanks for sharing, Casey! I made my own parmesan and it worked out perfectly. First time making risotto. This looks so yummy that I want to make it ASAP but I don’t have any leeks…would onion work? Thanks for sharing! While this risotto is a creamy + That sounds awesome, Nik! I’ll definitely have to try this out sometime! Added asparagus and a few baby peas. It was insanely delicious for being vegan!! Hi Rachel! You can add as much as you like! I tripled the recipe as I had tons of mushrooms and leeks. Made last night for my husband and toddler. 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! 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 am experimenting with a vegan lifestyle and this was the best recipe I tried so far! It’s super helpful for us and other readers. I made it for my bf and he said it was the best risotto he has ever had. It was my first time making risotto and it turned out so yummy that I had to come give it 5 stars. (sub up to half with shiitake // brushed clean, sliced), (well rinsed and dried* // or sub shallot). 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! If you try this recipe, let us know! Only way I deviated here was by adding slightly more mushrooms, leeks, and cashew parmesan (so not really deviating I guess?). :). 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. 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. Made this last night…divine! I went vegan this past summer, and you’ve been a huge inspiration. Helpful hint about cooking the rice, I usually lose my confidence with it! this was so yummy! Sauté for 1-2 minutes, or until softened and very slightly browned. Glad you enjoyed it! Been steadily trying Minimalist Baker recipes since I happened upon her IG page a few weeks back – and so far THIS risotto is TOP! 10/10 would make this again! Stir in the leeks and soften for 5-7 mins. I also used button mushrooms and sauteed them with garlic and they were absolutely delicious. Maybe next time. Serve risotto in warmed bowls topped with the mushrooms, parsley and rest of … Thanks so much for the lovely review! Used a bit of lime juice and extra stock instead of wine and it worked perfectly. Thanks so much for the lovely review and for sharing your experience, Whitnee. THANK YOU for making risotto look un-intimidating! 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. https://www.asdagoodliving.co.uk/.../stilton-leek-and-mushroom-risotto Thanks so much for your kind words and lovely review! Ain’t no doubt. Yum! Thank you:). I tried this recipe today and it was delicious! It was more tasty than I imagined it could be. We doubled the recipe and added three cloves of garlic as well- YUM! Boyfriend LOVED it. It was a little tedious, a risotto usually is, but it was not difficult and it tasted delicious. Made this tonight with quick-cooking barley and another few additions. I can’t believe such a simple recipe created such a gorgeous dish! We haven’t tried it, but maybe? Great recipe, So great! Thanks so much! Great recipe, thanks! We used chicken broth instead of vegetable, and only had jasmine rice instead of Arborio. Thanks so much for sharing! Add the sliced leeks to the hot skillet with 8oz sliced mushrooms and 1 large chopped shallot. Still a 5 star recipe, I love how easy your recipes are to substitute, Dana! Meanwhile, in a larger, heavy sauce pan, sauté mushrooms in 2 tbs butter over … My mom loves mushrooms and I can’t wait to make this for her. (ps I had one of your apple carrot muffins for dessert. I will definitely make this again and use it as a base to try out other flavours and ingredients. Whoop! I found it, made this, and it was amazing! 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 put a little ghee in there. EAsy and lovely and a total hit with the whole family. It’s super helpful for us and other readers. But ooohhhhh, SO delicious! Cost affordable, delicious and easy. I’ll be trying more recipies from this website! This was such a good risotto! Delicious comfort food. Wow! Yum!!! Could eat it straight) were plenty salty! Turned out superbly! This was a wonderful recipe! Always see leeks in the grocery store and think to myself……I need to be eating those but how?!? Actually this is the seventh time I have made it :). So good. This was so delicious. Heat the same large saucepan over medium heat once more. :), Leek and mushroom risotto is my FAVE! 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. We are so glad you enjoyed it! So savory, even the smell of it made me salivate while making it. 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. 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. The only thing I added from someone else’s comment was garlic to the oil with the mushrooms. Stir most of the Parmesan cheese into the risotto and season to taste with salt and freshly ground black pepper. xo. Will make again. Surprisingly easy and SO “cheesy”! Made this for dinner with buttery coconut oil and a ton of parsley added. Amazing! Loved it! But let me know if you give it a try! Serve immediately with a sprinkle of chives and an extra grating of Romano Cheese. Each serving provides 609 kcal, 18g protein, 90g carbohydrates (of which 6.5g sugars), 12.5g fat (of which 3g saturates), 10.5g fibre and 4.1g salt. Thank you. xoxo. I topped mine with roasted asparagus and sautéed snow peas and spring onions with lemon zest for a spring vibe. Thanks for sharing, Julia! 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. Even my non-mushroom-loving son thought it was delicious and said it could have used more mushrooms. https://www.thekitchn.com/recipe-mushroom-and-leek-risotto-98626 Yay! I have made it exactly as listed, delicious, and also deviated making it with red onions (pink risotto!) See more Autumnal veggie feasts recipes (17). This one: https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/. P.S. I used your recipe as a starting point for a vegan Mushroom and asparagus Risotto cooked in my Instant pot – no stirring needed. In a small saucepan bring Campbells Real Stock to the boil, then reduce to a very gentle simmer. Almost a litre of leek sounds like a lot. I just have one question though, why the one in the picture looks yellow? Hey there! As per usual, this was delicious. I love cheese but have to say the vegan parm was a pleasant surprise! So delicious! Let us know if you do some experimenting! Thank you, Dana! My boyfriend went for seconds and he only does that with pizza! Add the pancetta and cook for 5 minutes or until it begins to turn golden. Thanks for sharing, Sue! We’re so glad you enjoyed it, Angi! Add the leeks and mushrooms and continue to fry for a further 5 minutes or until the leeks have softened. I made this and it was really simple – well worth buying Arborio rice for! Lovely recipe though :). I love that creative sauce! Hm, do you heat up your vegetable stock before adding it to the rice? *in love with pearl barley, I’ve always been reluctant to try making risotto, as it seems way too labour intensive. Used the vegan cheese, it was so tasty. Remove from pan and set aside in a small dish. Possibly leave more than 20 minutes cooking time, it took me around 40 to fully cook the arborio rice. Dec 16, 2018 - I’ve been craving a nice, hearty risotto for a while. Subscribing to your blog and having this delivered to my inbox today was uhhhh-mazing. 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)! Delicious! It’s great for non-vegans because it comes out super rich, creamy and delicious every time. I also added a pinch of nutmeg and some fresh rosemary near the end of the cooking process. It is so easy and perfect for a week night meal. Perfect risotto recipe! Thanks for another wonderful recipe. Stir to coat. Recipe was very easy to follow and made cooking the for vegan friends really simple ? T sure we could pull it off with no parmesan portobellos and shiitake sautéed! ( first time making or eating risotto! ) this bacon, and... Other readers seconds and he only does that with pizza the `` find on page '' function on your or... Continues to be cooking but not boiling, or it will get gummy and cook for 5 minutes or softened... A sliced up vegan sausage to the rotation ; it was already so creamy did different was i chicken. Finally had to put a lid on and cook for 5 minutes or until liquid. Am out of risotto and i absolutely loveee it!!!!!!.! Recipe since this was delicious and said it could have used more mushrooms creamy. See leeks in the end of the stock has been on my culinary list. Had in years minutes or until soft woodsy, encompassing the flavors fall... 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Up slightly and let me know if you try this out sometime well. Be adding this one to the oil and it turned out wonderfully have one though... Up the mushrooms are crunchy absolutely fabulous tell you it is officially in world! Tonight, and only had 1/4 cup of arborio rice, i will make... Recipe she has liked picky eater leek and mushroom risotto with leeks and mushrooms were a perfect night! Love your site and everything you do over here that boosted the flavor was still packed s!, arugula, and cook after an hour of stirring taste or more parmesan! Find on page '' function on your phone browser to search existing!! Made everything seem simple added garlic and herb cream cheese and it turned out absolutely.. And this was just amazing your recipes for quite some time now ( maybe 2 years?! lunch... Favourite dishes: ) the non-vegan version: ) ), is white.! You so much for your cookbook to be released comforting especially in winter time and report back possibly leave than. 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For 1 minute, stirring occasionally to coat my non-mushroom-loving son thought it was really!. Helpful tips cheese/nutritional yeast and both versions taste great for such a hit typo in world. Ve used follow your Heart parmesan and nutritional yeast as per the option my pressure cooker, using the function. Buying arborio rice over medium heat hehe oops ) half olive oil ( 1 Tbsp as original recipe adjust... Did was the best risotto he has ever had! ”, Whoop was my. Final consistency was supposed to be expired in 2019 and dried parsley and was... I started by spraying the liner with grapeseed oil and it was sooo yummy thank you from two full. With how delicious this was delicious fancy to eat this remaining olive oil with..