Creamy Mushroom and Leek Risotto, Vegan
This scrumptiously creamy mushroom and leek risotto is earthy, comforting, and packed with full-bodied flavour. It’s a real crowd-pleaser, whether for dinner parties or casual lunches.
Autumn has officially arrived. The trees are cloaked in a golden hue, and gusts of wind blow orange-tinted leaves from the swaying branches to the streets below. It’s the season of pumpkin patches, cosy blankets, late-night T.V., and comfort food.
Almost nothing is better than a plate of piping hot mushroom and leek risotto on a cold day. It’s smooth, rich, buttery, and decadent — but also simple. The dish is all about the mushrooms: earthy, nutty, woody, and warming. Half are cooked alongside the creamy rice, meaning the risotto absorbs all their juices, while the remaining mushrooms are caramelised and cooked until crispy and golden, then scattered on top when ready to serve.
The best thing about this mushroom and leek risotto is that if you have leftovers – although the chances of that are slim – you can make crispy mushroom arancini the next morning.
In less than 30 minutes, you’ll have cooked the creamiest, cosiest risotto ever!
Is Mushroom & Leek Risotto Vegan, Gluten Free, Soy Free and Nut Free?
You might be surprised to learn that this recipe is vegan, gluten free, soy free, and nut free. Most people with common dietary requirements will be able to enjoy this mushroom and leek risotto – making it the perfect meal to bring to dinner parties, potlucks, or simply to serve to your family. It’s also alcohol-free, for those who abstain from cooking with alcohol religious or personal reasons.
Risotto is not typically vegan or alcohol-free. It’s usually cooked with white wine, and often chicken stock. Instead, I opt for a combination of vegetable stock (I use a Knorr stock cube for convenience) and stock made from dried porcini mushrooms. Although typically finished with a hard cheese like parmesan, since it’s neither vegetarian nor vegan, I opt for a vegan alternative like Follow Your Heart Grated Parm. I like to stir some Vegan butter through at the end too, but both are optional.
How do I make the perfect Risotto?
- Use the right rice. Use Carnaroli Rice as your number one choice, otherwise opt for Arborio.
- Toast the rice. Toasting the rice just slightly makes it lovely and nutty and amplifies the inherent flavour of the rice. Don’t overdo it though, or you’ll lock in all the starches that make risotto gorgeously creamy.
- Use plenty of extras. I like to use leeks, garlic, and a little celery.
- Stir that risotto! It’s true – stirring the risotto makes it creamy. Don’t skip this step!
- Hot, flavoursome broth. I like to use a vegetable stock cube in all my risotto recipes. For my mushroom risotto, I also make a quick stock from dried porcini mushrooms just to amp up that umami flavour.
- Garnish. I fry up some mushrooms just to go on top of the risotto. I also like to garnish with fresh herbs or greens – here I used watercress, but parsley, arugula (rocket leaf) or even basil would work well too.
What is the secret to Creamy Risotto?
Everyone knows that the trademark of a really good risotto is the distinctive creaminess. It’s not mushy. It’s not fluffy. It’s definitely creamy. But how do you actually achieve those results in your cooking?
- Variety of risotto rice. There are two common varieties of risotto rice: Arborio and Carnaroli. Arborio is the easier to find of the two, but Carnaroli is indisputably the superior. It’s plumper, shorter, and softer in texture. If you can get hold of it, it will make a difference to the final result – otherwise, use Arborio. Don’t even think about pudding rice or sushi rice here, though!
- Stir, stir, and stir some more. This is the single most important step for creamy risotto. This is not a leave-it-and-come-back kind of recipe. Add your hot broth a ladleful (or around 50ml) at a time, stir until the liquid has been absorbed, and then add more broth and repeat the process. Agitating (stirring) the rice here will release the starch and make the end result deliciously rich and creamy.
- Whisk up a storm right at the end. According to renowned risotto chefs, this is the step that most people forget. Right at the end, add your Vegan Parmesan and Butter, and beat the risotto for a good minute.
What is Mushroom and Leek Risotto made of?
- Risotto Rice: I use Carnaroli, but Arborio works too. This rice is specifically used for risotto, so don’t substitute it with Basmati, Pudding rice, etc.
- Oil: My preference is good quality olive oil, but a neutral-flavoured oil like vegetable oil would also work here. Alternatively, use Vegan Butter.
- Leek: I love leeks for their mild and sweet flavour. You can substitute onion or shallot.
- Celery: Just a little addition of stalks adds a juicy saltiness which I love, but feel free to skip.
- Garlic: What’s risotto without some garlic?
- Mushrooms: I used a mixture of wild forest mushrooms and cremini mushrooms, but any variety will work; think chestnut mushrooms, porcini mushrooms, shiitake mushrooms …
- Dried Porcini Mushrooms: Soaked in water to rehydrate, these mushrooms make a lovely broth and contribute an intense flavour
- Vegetable Stock Cube: You can use water if you prefer.
- Salt & Pepper: Season, to taste!
- Vegan Cheese and Butter: This is stirred through right at the end, to add an extra creaminess. Skip this if you want.
How to serve Mushroom and Leek Risotto?
If you’re serving Mushroom and Leek Risotto as a side dish or appetiser, there’s no need to serve it alongside any other dish. Simply garnish with some herbs of your choice or leafy greens (I love watercress or arugula/rocket).
Alternatively, opt for some delicious crusty bread to mop up any juicy sauce from the mushrooms. Conversely, if you fancy something fresh to contrast with the rich earthiness of the mushrooms, try garlic and lemon greens – asparagus, green beans or broccoli works well here. Likewise, if you’re craving something light – serve up a simple salad on the side.
If you want decadence, undoubtedly the way to go is to add some breaded and fried mozzarella bites on top.
This Recipe Is …
- Vegetarian, Vegan, Gluten Free, Nut Free, Soy Free & Alcohol Free
- Cosy and comforting
- Rich and creamy
- Ready in less than 30 minutes
Creamy Mushroom and Leek Risotto Recipe
Ingredients
For the Risotto Broth
- 5 g porcini mushrooms
- 500 ml water to soak the porcini mushrooms
- 1 vegetable stock cube
- 500 ml water to dissolve the vegetable stock cube
For the Risotto
- 3 tablespoons olive oil
- 50 g leek finely diced
- 10 g celery stick finely chopped
- 3 cloves garlic finely diced
- 150 g chestnut or wild mushrooms finely diced
- 250 g risotto rice
- ½ teaspoon salt or to taste
- black pepper freshly ground, to taste
- 1 pinch vegan parmesan optional
- 1 tablespoon vegan butter optional
For the Garnish
- 1 tablespoon olive oil
- 100 g mushrooms torn into large pieces
- 1 handful watercress or arugula
Instructions
Make the Risotto Broth
- Boil 500 ml water. Add 5 g porcini mushrooms and leave to soak. At the same time, boil another 500 ml water and add 1 vegetable stock cube. Let it dissolve.
Cook the Risotto
- To a deep-sided frying pan, add 3 tablespoons olive oil, and cook over low-medium heat. Next, add 50 g leek, 10 g celery stick, and 3 cloves garlic (all chopped). Sauté gently until softened and aromatic, then add 150 g chestnut or wild mushrooms (chopped). Cook, stirring regularly, for three minutes — or until the mushrooms have shrunk in size and released their juices.
- Add 250 g risotto rice to the same pan as the mushrooms. Cook the rice for around two minutes, stirring constantly, until it lightly toasts.
- Back to the stock. Squeeze out the now hydrated porcini mushrooms and give them a quick chop, then add to the pan. The water we used to soak them has now become ultra-flavoursome broth. Mix it with the vegetable broth.
- Add a ladle (around 50ml) of the stock to your pan. Stir until the water evaporates, then repeat the process. Cook the risotto until all the stock has been absorbed.
- Season the risotto with ½ teaspoon salt and black pepper (freshly ground, to taste).
- Add 1 pinch vegan parmesan and 1 tablespoon vegan butter. Stir aggressively for one minute. This will make everything creamy.
Make the Topping
- In a small cast iron pan over medium-high heat, add 1 tablespoon olive oil. Next, add 100 g mushrooms (torn), and sear them until they caramelise. heat olive oil in a small cast iron pan over medium heat. Add the torn mushrooms and sear until caramelised.
- Serve the risotto piping hot, topped with the seared mushrooms and 1 handful watercress or arugula .
Nutrition
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Ive recently done risotto in an Instant pot, Many other varieties available! it makes ristotto so easy without stirring! have you heard of this method?