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This Week's Recipes

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