Mushroom Risotto with Leek

Risotto: A History

Risotto is a serious Italian comfort dish. The dish is a rice-based one that’s believed to have originated in Milan, Italy. The first version, Risotto ala Milanese, was made using butter, onions, white Wine, and stock. It also included saffron and Parmesan. Since then, there have been many variations.

This vegan version isn’t traditional, but it is equally delicious and dairy-free!

Risotto Creamy without Dairy

This recipe is incredibly creamy, but there’s actually no cream in it. The liquid in the rice brings out the starch, which gives the dish its luxurious texture.

It’s easy to make risotto vegan by substituting vegan butter with vegan Parmesan cheese, my favorite topping these days.

It is easy to prepare, with only eight ingredients and about thirty minutes. Don’t be intimidated by risotto. It is really very simple.

This is really easy. If you are still concerned, I have included in the notes a helpful link to some helpful risotto tips and tricks to get the perfect texture and flavor.


  • DIY or store-bought.
  • 2 Tbsp of olive oil (divided).
  • Eight ounces of Bella or crimini mushroom (half can be substituted with shiitake/ brushed clean and sliced).
  • Taste sea salt + black pepper
  • Leeks, sliced thinly (well washed and dried*)
  • 1 cup arborio rice
  • 1/4 cup dry white Wine (or substitute more vegetable broth).
  • 1 Tbsp of vegan butter ( optional).
  • 14 cup vegan Parmesan cheese
  • Freshly chopped parsley


  • Heat vegetable broth in a small pan over medium heat. Reduce heat to low once the broth has simmered.
  • Meanwhile, heat a large pan over medium heat. Once the oil is hot, add the mushrooms and half of it (1 Tbsp per original recipe // adjust to suit your needs if you are changing serving sizes). Add a pinch of salt and pepper, and cook until the mushrooms are tender and lightly browned. This should take 3-4 minutes. Stir frequently. Remove from the pan and place in a small bowl.
  • Once again, heat the same large pan over medium-high heat. Once the leeks and remaining olive oil are hot (1 Tbsp per original recipe // adjust to suit the number of servings), add the remaining olive oil. Sautee for 1-2 minutes or until the leeks are softened and slightly browned.
  • Stir occasionally and add arborio to the rice. Cook for 1 minute.
  • Stir gently and add the dry white Wine. Cook for about 1-2 minutes or until liquid is absorbed.
  • Add the heated vegetable stock, 1/2 cup (120ml), at a time. Stirring almost constantly and giving it little breaks, bring it back to simmer. Heat should be set to medium, and the risotto should always have a slight simmer. The mixture should be simmering but not boiling. Otherwise, it will become gummy.
  • Continue adding vegetable stock and stirring until the rice has reached ‘al dente,’ which is cooked but still slightly crunchy. The whole process should take only 15-20 minutes.
  • Remove the rice from the heat once it is al dente and cooked through. Add the vegan Parmesan cheese and the majority of the mushrooms you cooked earlier. Reserve a few for the serving. Stir to coat.
  • Add more vegan Parmesan or salt to taste to increase the cheeseiness.
  • Divide between serving bowls, top with the remaining mushrooms and vegan Parmesan, and sprinkle parsley on top (optional).
  • Fresh is best, but leftovers can be stored in the fridge for up to 2-3 days.

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