Leek and Mushroom Risotto - ready in just 30 minutes using simple, fresh ingredients for a deliciously creamy plant based comfort food - vegan and gluten free | thecookandhim.com

Posted in Recipes on 25.03.2018

Mushroom Risotto Recipe

prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 2 portions Print recipe?

This easy mushroom risotto recipe is so simple, so quick, vegan and gluten free too! It genuinely should be one of your “go-to” recipes!

This simple mushroom risotto recipe came about as a quick meal for myself when Phil was away on one of his (thankfully) rare work based overnight trips.  I’d got some leeks, some mushroom and some rice and not a whole lot else!  And I was hungry.  And there’s always the temptation when I’m ‘cooking’ for just me to resort to toast or cereal!  But 30 minutes, one pan and just a couple of other ingredients and this now regular in our meal plan was born.  Phil even enjoys making it himself now and will often be his *Phil’s Sunday Night Cooking Extravaganza* dish of choice!

Leek and Mushroom Risotto - ready in just 30 minutes using simple, fresh ingredients for a deliciously creamy plant based comfort food - vegan and gluten free | thecookandhim.com

This easy mushroom risotto recipe comes together in about 30 minutes and is so incredibly easy to make. Here’s how to cook risotto.

It really couldn’t be simpler to make – just thinly slice a couple of leeks in a dash of good olive oil,  gently sautéed until soft, throw in some sliced mushrooms and crushed garlic,  add your rice, then your stock and leave to simmer gently. Open a nice white wine and pour yourself a nice glass and enjoy whilst it cooks!

Leek and Mushroom Risotto - ready in just 30 minutes using simple, fresh ingredients for a deliciously creamy plant based comfort food - vegan and gluten free | thecookandhim.com

When there is just a little liquid left, add your petit pois, and some cheese. In this case we’ve used New Roots vegan cheese.

Leek and Mushroom Risotto - ready in just 30 minutes using simple, fresh ingredients for a deliciously creamy plant based comfort food - vegan and gluten free | thecookandhim.com

How to make this Mushroom Risotto Vegan?

We simply swapped the usual butter and parmesan for the wonderful New Roots vegan cheese.  Here I’ve used their Free the Goat Cheeze with Thyme and Lavender which completely elevates the whole thing.  This wonderfully herby, fragrant vegan cheese mixes so well with the woody, earthy mushrooms and sweet petit pois.

And the best news??  New Roots are now available in the UK!!

Leek and Mushroom Risotto - ready in just 30 minutes using simple, fresh ingredients for a deliciously creamy plant based comfort food - vegan and gluten free | thecookandhim.com

Tips for the perfect Mushroom Risotto

If you’ve never made risotto before, it’s super easy to make if you remember a few key principle!

Here are some tips for how to cook the perfect risotto.

Use Arborio rice—this is short-grain rice specifically designed for risotto. It’s high in starch, which really adds to the creaminess of a homemade risotto.

Use warm veg stock —A warm stock will add to the creamy texture of the risotto. A cold broth will drastically reduce the temperature of your pan, and you’ll need to get that temperature back into the dish, this just takes longer to cook and increases the risk of overcooking. Mix a couple of stock cubes and a kettle of boiling water in a measuring jug and add.

Slow down and chill out—The dish is Italian! When you are making this easy mushroom risotto recipe, you’ll be using Arborio rice which needs time to release the starches properly. Thats the secret to the extra creamy texture, and you’ll want to enjoy that glass of wine……

Here are some items I used for this easy Mushroom Risotto:

Denby Halo Breakfast Plate | Denby Natural Canvas Cereal Bowl | Pro Cook Saute Pan

Some of the links above are affiliate links, which pay us a small commission for our referral at no extra cost to you! Thank you for supporting The Cook & Him 

If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!❤)

And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!

Mushroom Risotto Recipe

prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 2 portions

Ingredients

  • 2 leeks
  • 1 tblsp olive oil
  • 300g closed cup mushrooms
  • 2 large cloves garlic – crushed
  • 150g Arborio Rice
  • 750ml vegetable stock
  • 200g petit pois peas (fresh or frozen work perfectly!)
  • 75g New Roots Free the Goat Cheeze with Thyme and Lavender
  • Salt and pepper to taste

Instructions

  1. Peel any tough or brown outer leaves from the leeks, split lengthways then thinly cut into half circles. Rinse well to remove any of the dirt that gets trapped in the layers and drain, shaking off any excess water
  2. In a large frying pan gently warm the olive oil then tip in all the leeks. Cook over a medium heat for a few minutes till they start to soften, stirring occasionally
  3. While the leeks are cooking, halve the mushrooms then roughly slice
  4. When the leeks are starting to soften add the mushrooms and crushed garlic and saute for just a couple more minutes
  5. Tip in the rice and cook, stirring, for 2 minutes
  6. Pour in the vegetable stock, stir well then leave to simmer till almost all the liquid is absorbed (around 15-20 minutes), stirring occasionally
  7. Stir in the petit pois peas just a minute or so before the liquid has all gone
  8. Once all the liquid is absorbed, stir in the vegan cheese and season to taste.
  9. Tip into 2 bowls, grab a fork and enjoy!
Mushroom Risotto Recipe

Print

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Logo

Hello there!  I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure!  From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.

Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how.  I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)

I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.

All things autumn - warming soups, savoury bakes and delicious sweet treats!

Or search for a recipe or post by keyword