Mushroom and Leek Risotto (Vegan + GF)
Source: Minimalist Baker
- Heat large saucepan over medium heat
| 2 tablespoons olive oil (divided) | Sauté mushrooms, half oil, 3-4 min; reserve | Sauté leeks in remaining oil 1-2 min | Add rice; stir to coat 1 min | Add wine; stir until absorbed 1-2 min | Stir 1/2-cup broth portions until al-dente, 15-20 min | Remove heat; stir butter, parmesan, most mushrooms | Taste and adjust seasonings | Divide; top with remaining mushrooms, cheese, parsley |
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| 8 ounces mushrooms (bella, cremini, or shiitake), brushed clean and sliced | ||||||||
| Sea salt and black pepper to taste | ||||||||
| 3/4 cup thinly sliced leeks (well rinsed and dried) | ||||||||
| 1 cup arborio rice | ||||||||
| 1/4 cup dry white wine | ||||||||
| 3 1/2 - 4 cups vegetable broth | Heat broth over medium; keep warm on low | |||||||
| 1 tablespoon vegan butter (optional) | ||||||||
| 1/4 cup vegan parmesan cheese | ||||||||
| Fresh chopped parsley (optional garnish) | ||||||||