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Mushroom And Leek Risotto (Vegan + Gf) | Minimalist Baker Recipes

Ingredients

  • 3 1/2 - 4 cups (840-960 ml) vegetable broth, warmed on the stovetop (DIY or store-bought)
  • 2 Tbsp (30 ml) olive oil, divided
  • 8 ounces (227 g) bella or crimini mushrooms (sub up to half with shiitake), brushed clean, sliced
  • Sea salt + black pepper to taste
  • 3/4 cup (960 ml) thinly sliced leeks, well rinsed and dried* (or sub shallot)
  • 1 cup (185 g) arborio rice
  • 1/4 cup (60 ml) dry white wine (or sub more vegetable broth)
  • optional: 1 Tbsp (14 g) vegan butter
  • 1/4 cup (20 g) vegan parmesan cheese, plus more for serving
  • optional: Fresh chopped parsley to garnish

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