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Leek and Mushroom Risotto - ready in just 30 minutes using simple, fresh ingredients for a deliciously creamy plant based comfort food - vegan and gluten free | thecookandhim.com

Mushroom Risotto Recipe

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 2 portions

Ingredients

  • 2 leeks
  • 1 tblsp olive oil
  • 300g closed cup mushrooms
  • 2 large cloves garlic – crushed
  • 150g Arborio Rice
  • 750ml vegetable stock
  • 200g petit pois peas (fresh or frozen work perfectly!)
  • 75g New Roots Free the Goat Cheeze with Thyme and Lavender
  • Salt and pepper to taste

Instructions

  1. Peel any tough or brown outer leaves from the leeks, split lengthways then thinly cut into half circles. Rinse well to remove any of the dirt that gets trapped in the layers and drain, shaking off any excess water
  2. In a large frying pan gently warm the olive oil then tip in all the leeks. Cook over a medium heat for a few minutes till they start to soften, stirring occasionally
  3. While the leeks are cooking, halve the mushrooms then roughly slice
  4. When the leeks are starting to soften add the mushrooms and crushed garlic and saute for just a couple more minutes
  5. Tip in the rice and cook, stirring, for 2 minutes
  6. Pour in the vegetable stock, stir well then leave to simmer till almost all the liquid is absorbed (around 15-20 minutes), stirring occasionally
  7. Stir in the petit pois peas just a minute or so before the liquid has all gone
  8. Once all the liquid is absorbed, stir in the vegan cheese and season to taste.
  9. Tip into 2 bowls, grab a fork and enjoy!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/leek-and-mushroom-risotto/