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
Category: Entree, Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days
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)
In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
In the meantime, heat a large saucepan over medium heat. Once hot, add half the olive oil (1 Tbsp as original recipe is written) and mushrooms. Season with a pinch each salt and pepper and sauté until tender and slightly browned - 3-4 minutes - stirring frequently. Remove from pan and set aside in a small dish.
Heat the same large saucepan over medium heat once more. Once hot, add remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and leeks. Sauté for 1-2 minutes, or until softened and very slightly browned.
Add arborio rice, and cook for 1 minute, stirring occasionally to coat.
Add dry white wine and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed.
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. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
Continue to add vegetable stock, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering batch size).
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. Stir to coat.
Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or more vegan parmesan to enhance the cheesiness.
To serve, divide between serving bowls and top with remaining mushrooms, additional vegan parmesan cheese, and a sprinkle of parsley (optional).
Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days.
PREP TIME: 10 Minutes
COOK TIME: 15 Minutes
SERVINGS: 8 Servings
1 stick Butter, Divided
2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
1/2 cup Jack Daniels Or Other Whiskey
3/4 cups (to 1 Cup) Brown Sugar
1/2 teaspoon (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet. Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes. Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes. Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired. https://thepioneerwoman.com/cooking/whiskey-glazed-carrots-major-league-yum/