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5 from 1 vote

Vegan Mushroom & Leek Risotto

Risotto is one of those dishes that is deceptively easy to make. This is a classic creamy risotto with plenty of body from the mushrooms and white wine. Adding a touch of almond milk softens the flavour and gives it just a touch of creaminess. The main issue you’ll encounter is getting the rice perfectly cooked.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: creamy, leek, mushroom, risotto, vegan
Servings: 4


  • 1 medium shallot finely diced
  • 200 g shitake mushrooms
  • ½ leek thinly sliced
  • 3 cups vegetable stock
  • 1 ½ tablespoons olive oil
  • 1 tablespoon vegan butter
  • 1/3 cup dry white wine
  • ¼ cup unsweetened almond milk
  • 1 cup arborio rice
  • salt and pepper to taste


  • Heat the olive oil over medium heat in a large frying pan.
  • Saute the onions and mushrooms for 10 minutes or until softened and browned. Add the leeks and saute a further 5 minutes.
  • Add the rice and stir to coat. Add the white wine and cook for a further 2 minutes.
  • Add the stock then bring to a simmer. cook for 15-20 minutes or until rice just approaching fully cooked.
  • Add the butter and almond milk then stir until butter is melted. Remove from heat, season to taste and serve.