MUSHROOM LEEK RISOTTO

Hello Hello Hello! Yesterday we indulged in making this super rich, ooey gooey, creamy, mouth watering risotto. Who ever thought vegan could taste so good?! Well news flash, it does! Wanna know how you can experience the delicacy first hand? Read onnnn.......

HERE'S WHAT YOU NEED:

3 1/2 - 4 cups vegetable broth, warmed on the stove (we used Better Than Bouillon)
2 separate Tbsp olive oil, divided
8 ounces bella or crimini mushrooms sliced how ever you like
Sea salt + black pepper to taste
3/4 cup thinly sliced leeks, well rinsed and dried
1 cup arborio rice
1/4 cup dry white wine (or sub more vegetable broth)
1 Tbsp vegan butter
1/4 cup vegan parmesan cheese, plus more for serving
Fresh chopped parsley to garnish

AND HERE'S HOW TO MAKE IT:

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. Add 1 Tbsp olive oil 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, add 1 Tbsp olive oil and leeks. Sauté for 1-2 minutes, or until softened and very slightly browned.

Add arborio rice, and cook for about 1 minute, stirring occasionally to coat.

Using a ladle, add warmed vegetable stock 1/2 cup 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.

Once the rice is cooked through and al dente, remove from heat and add vegan butter, 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.

 And enjoy!!

If you make this we'd love to see how it turns out! Instagram it and tag @joya_xterm :) Have fun!

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Labels: savory