This is LITERALLY one of my all-time favorite spring dishes! It is packed full of delicious springtime flavors, and is just the right amount of warming for cooler spring evenings. I’ve adapted this recipe from one of my favorite vegetarian cookbooks – but I have completely veganized it! My vegan version retains all the creaminess you commonly associate with risotto, without any dairy, eggs or gluten – wooohooo! Major crowd pleaser right here, folks. It is seriously soooo delicious, and includes one of my favorite veggie combinations – leeks and mushroom (mmmmm). It’s the perfect dish to whip up for a dinner party with your homies – it seems impressive, packs a flavorful punch but when you get down to brass tacks it’s just a really damn delicious one pot meal. YUM. Let all the spring sunshine in, here we go!
Leek, Mushroom and Lemon Risotto
- 2 leeks
- 12 oz sliced baby portabella mushrooms
- 8 oz sliced shiitake mushrooms
- 2 Tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 4-6 Tbsp vegan margarine, like Earth Balance
- 1 large onion, roughly chopped
- 1 3/4 cup Arborio rice
- 5 cups vegetable stock
- Grated zest and juice of 1 lemon
- 1/2 cup nutritional yeast*
- ~1/2 cup mixed chopped fresh chives and flat leaf parsley
- Salt and freshly ground black pepper
- Lemon wedges and sprigs of flat-leaf parsley to serve
*To un-veganize this recipe, just replace with 2/3 cup of Parmesan cheese.
Step One: Prep your veggies (check out my Leek Cleaning Tip here). Heat the olive oil in a large saucepan, add the garlic and saute for 1 minute, until it softens. Add your mushrooms and leeks and cook, stirring frequently, for about 10 minutes, or until they are softened and brown. Remove from heat and transfer to a large bowl.
Step Two: Add 2 Tbsp of Earth Balance to the pan and cook the onion over medium heat for about 5 minutes, or until it is golden and soft.
Step Three: Stir in the rice and toast for one minute, stirring frequently (don’t let that rice burn!). Add 1 cup of veggie broth and cook gently while stirring, until all the liquid is absorbed.
Step Four: Continue to add ~1 cup of broth at a time, stirring constantly, and allowing each cup to be absorbed before adding more. This will take about 20 – 25 minutes, and the risotto will turn thick and creamy, and the rice should be tender but not gluey or sticky.
Step Five: Once the risotto is done, add the leeks and mushrooms, remaining Earth Balance, grated lemon zest and juice, nutritional yeast and half the herbs. Taste and adjust the seasoning.
Step Six: Serve with lemon wedges and the remaining herbs sprinkled on top. Enjoy!! 😀
Dude, I know I say this frequently – but this dish is sooooooooooo bomb. I get really excited to eat my lunch when I pack leftovers of this dish. It has a great balance of flavor, and I really love how the lemon offsets the earthiness of the leeks and mushrooms, and then you throw in the creaminess of the risotto and vegan cheeze – and DAMN that is good. I’ve had it both vegan and un-vegan, and it is seriously so delicious both ways. I was kind of nervous making it without Parmesan cheese (so I bought some at the store as a back up in case I had cold feet), but I tried a small “test batch” with the nutritional yeast and it was JUST as creamy and delicious – YUM! I hope that you guys enjoy this dish as much as I do – it is seriously so freakin’ good.
I hope that you all have a great Thursday today!! It is rainy and cold here today in Boston, but I think we will finally see some warmer temps tomorrow and this weekend! Hooray!! 😀 😀 😀 Enjoy your day, everyone.