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.
- 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.