Mushroom Leek Risotto
This is the melt in your mouth, go in for a third helping, can’t get enough type of mushroom delight.
You might want to consider doubling the recipe for guaranteed leftovers!
Nutrition Notes: Mushrooms are full of fiber and powerful antioxidants. Combined with gut healthy leeks, this dish tastes absolutely delicious and is super nutritious!
Ingredients
- 2 tbsp olive oil
- Pinch chilli flakes
- 1 leek, sliced, white and light green parts only
- 2 cloves garlic, minced
- 5 cups mixed mushrooms, (shiitake, cremini, king oyster, chanterelle)
- 2 tbsp white wine vinegar + 3 tbsp water (or 1/4 cup white wine)
- 2 cups Arborio rice
- 5 cups hot veggie broth
- Juice of 1/2 lemon
- 1/4 cup shaved (or homemade) vegan parmesan
- 4 cups baby spinach
- 1 cup frozen peas
- Sea salt and cracked pepper to taste
Method
- In a large pan, heat olive oil and chilli flakes. Add in leeks and garlic. Sauté on medium high for several minutes until leeks start to soften.
- Add in mushrooms. Cover pan and cook mushrooms for several minutes, shaking pan frequently. Season with salt and pepper.
- Once mushrooms are cooked, remove everything from pan, place into a bowl and set aside.
- Place pan back on heat and deglaze with vinegar and water (or wine if using). Add rice to pan and give the pan a good shake. All the bits of leek, garlic and oil will coat the rice.
- Leave rice alone for a couple of minutes to “toast” the rice. Add the broth with a ladle.
- Add two ladles of hot broth to rice. Toss to coat, stirring frequently. Once broth has almost fully absorbed into the rice, add another ladle. Keep going until broth is finished and rice is cooked (al dente).
- Add frozen peas and spinach. Cover risotto to allow the spinach to wilt and peas to heat through.
- Season with olive oil, more cheese, salt and pepper. Enjoy!