Meal 1
MUSHROOM AND LEEK RISOTTO (VEGAN + GLUTEN FREE)
A 30-minute, 8-ingredient Vegan Risotto with leeks and mushrooms. Creamy, savory, and the ultimate plant-based comfort food.
Author: Minimalist Baker
PREP TIME5 minutes
COOK TIME25 minutes
TOTAL TIME30 minutes
Servings: 4
Category: Entree, Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days
Ingredients
3 1/2 - 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)
Instructions