This Vegan Leek Risotto recipe is a comforting, dairy free one-pot-meal that is creamy and full of flavor. Its simple enough for any day but feels fancy enough for a special date night. Best of all you only need 9 ingredients to make it!
Its always good to have a couple nice dinner recipes in your repertoire. You never know when you will need them. I love to make my Vegan Garlic Butter Cauliflower Steaks, or Creamy Vegan Tomato Orzotto or even Farrotto with Butternut Squash when I need something nice. But, my favorite thing of all to make this vegan risotto recipe.
Risotto is a creamy Italian rice dish. Its one of those recipes that feels fancy, but its so simple to make. Its warm, cozy and this recipe is dairy-free, gluten free and vegan!
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Why You'll Love This Recipe
This recipe is one of my most frequently made recipes. Here are the top 5 reasons why I love it:
- This vegan risotto recipe only requires 9 ingredients.
- The risotto is creamy and absolutely delicious!
- Its easily customizable- add any roasted vegetables or crisy tofu on top of the finished dish.
- This recipe is dairy free and gluten free, so anyone can enjoy it.
- And its fancy enough for a date night, but simple enough to make any day of the week.
Ingredient Notes
Vegan Butter: I like vegan butter for this risotto recipe, but you can use olive oil if you prefer.
Leeks: Leeks are in the same family as onions but they are much more mild than a regular onion.
Arborio Rice: Arborio rice is an Italian short grain rice with a high starch content. As you stir the risotto, the starch is released and creates a creamy sauce and velvety texture. Arborio is the only rice that will make a good risotto.
Dry White Wine: Any dry white wine will work, but I usually go for a Sauvignon Blanc or Pinot Grigio.
Vegetable Stock: I like to use Better Than Boullion Lower Sodium Vegetable Base.
Lemon Zest: A bit of lemon zest brightens this Vegan Leek Risotto recipe up without making it too lemony
How to Cut Leeks
Leeks are one of the few vegetables that should be washed after cutting. They grow in very sandy soil, and dirt often gets trapped between the layers of the leek. So here are the steps to cut them:
Step 1. Grab a large cutting board and a chefs knife.
Step 2. Cut the dark green tops off of the leeks.
Step 3. Slice the leeks in half lengthwise.
Step 4. Slice the leeks into about ¼ inch slices crosswise. Then, wash and dry the leeks from here.
Step-by-Step Instructions
Step 1. Sauté the leeks over medium heat in non-dairy butter until they are translucent. Add minced garlic and crushed red pepper flake and cook until the garlic is fragrant, about 1 minute.
Step 2. Add the arborio rice and toast the rice for about 1 minute.
Step 3. Reduce the heat to low, then add white wine and cook, stirring frequently until the wine is absorbed.
Step 4. Now, add about ¾ cup of vegetable stock and stir constantly, until most of the stock is absorbed. Repeat this process until the rice is tender and most of the stock is gone, about 25-28 minutes.
Step 5. Once the rice is tender, add nutritional yeast and lemon zest and stir.
Step 6. Serve the vegan leek risotto immediately.
What to Serve it With
This dairy free and Vegan Leek Risotto recipe is delicious as is, but you can also customize it with whatever you have on hand. Here are some things I like to add to it or serve it with:
- Add a handful of kale or spinach and the end of cooking.
- Or add some frozen peas at the very end.
- I like to serve it with Vegan Maple Dijon Roasted Brussels Sprouts.
- And of course, some Vegan Garlic Bread.
Recipe FAQs
To store, transfer the risotto to an airtight container and store in the refrigerator for up to 3 days.
Its best to reheat risotto on the stove top. You will need to add more vegetable stock to loosen it up.
Stirring. Stirring releases the starch from the arborio rice and creates that velvety, creamy texture that makes risotto special.
Leek tastes like a mild onion.
Expert Recipe Tips
Its important to stir the risotto frequently. This action is what makes this Vegan Leek Risotto recipe creamy.
Keep the risotto at a simmer throughout the cooking process. You may need to slightly adjust the heat of your stovetop heat a few times.
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📖 Recipe
Vegan Leek Risotto Recipe
Equipment
- 1 3-4 Quart Dutch Oven
- 1 2 Quart Sauce Pan
- 1 Cutting Board
- 1 Chefs Knife
- 1 Ladle
- Measuring Cups and Spoons
Ingredients
- 5 Cups Low Sodium Vegetable Stock
- 2 tablespoon Vegan Butter
- 2 Medium Leeks, trimmed, halved and cut into ¼ inch slices this is about 4 cups of sliced leeks
- 3 Medium Cloves Garlic, minced
- 1 ½ Cups Arborio Rice don't rinse the rice!
- ½ Cup Dry White Wine
- ¼ teaspoon Crushed Red Pepper Flake
- 2 tablespoon Nutritional Yeast optional
- Zest of ¼ of a Lemon
- Salt and Pepper to Taste
Instructions
- Pour the vegetable stock into a 3 quart sauce pan. Set it over a burner that is set to low heat.
- In a large dutch oven over medium heat, melt butter and add leeks. Sauté until the leeks are translucent at soft. 7-9 minutes. See note.2 tablespoon Vegan Butter, 2 Medium Leeks, trimmed, halved and cut into ¼ inch slices
- Add garlic and sauté for 1 minute.3 Medium Cloves Garlic, minced
- Add the arborio rice and toast the rice for 1 minute.1 ½ Cups Arborio Rice
- Add wine and red pepper flake. Stir well allowing the alcohol to evaporate. Reduce the heat to low.½ Cup Dry White Wine, ¼ teaspoon Crushed Red Pepper Flake
- Add the warm vegetable stock using a ladle in ¾ cup increments, stirring constantly between each addition and allowing most of the liquid to absorb before adding the next addition of liquid. See note!5 Cups Low Sodium Vegetable Stock
- Repeat stirring and adding liquid until the rice is tender. This will take 24-26 minutes. You may not use all of the liquid and thats okay.
- Remove from heat and stir in nutritional yeast and lemon zest. Taste and season with salt and pepper.2 tablespoon Nutritional Yeast, Zest of ¼ of a Lemon, Salt and Pepper to Taste
- Serve.
Erin
I love this - I'm getting a lot of leek and kale in the veg box subscription I have at the moment and I've been looking for more recipes to use them up. Going to have to give this a try!