Go Back

Vegan Leek and Kale Risotto

Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine Italian


  • 2 tablespoon Vegan Butter I used Earth Balance
  • 4 Medium Leeks, trimmed, halved and cut into ¼ inch slices This is about 5 cups of sliced leeks
  • 3 Medium Cloves Garlic, minced
  • 1 ½ Cups Arborio Rice don't rinse!
  • ½ Cup Dry White Wine
  • ½ teaspoon Dried Thyme Leaves
  • 5 Cups Vegetable Stock, warmed
  • 2 tablespoon Nutritional Yeast
  • 3 Cups Roughly chopped and Lightly Packed Kale
  • Salt and Pepper to Taste


  • In a large dutch oven over medium heat, melt butter and add leeks. Sauté until the leeks are translucent at soft. 7-9 minutes.
  • Add garlic and sauté for 1 minute.
  • Add arborio rice and toast the rice for 1 minute.
  • Add wine and thyme. Stir well allowing the alcohol to evaporate. Reduce heat to low.
  • Add vegetable stock in ¾ cup increments, stirring constantly between each addition and allowing most of the liquid to absorb before adding the next addition of liquid.
  • 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, then add kale leaves allowing risidual heat from the pot to wilt the kale.
  • Serve immediately.
Keyword Comfort Food, italian recipes, kale recipes, leek risotto, leeks, risotto