Vegan Leek Risotto Recipe
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.
Servings: 4 Servings
Calories: 438kcal
Cost: $5
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.
Notes
This is going to seem like a ton of leeks! But they are very mild and will cook down so trust the process.
When adding the vegetable stock and stirring, you want to keep the risotto at a simmer the whole time. So you may need to adjust the heat of your stovetop a couple of times.
To store: scoop the risotto into an airtight container and keep in the refrigerator for up to 4 days.
To reheat, place the risotto in a pot over low heat and add a bit of vegetable stock to loosen it up, as it will get quite thick.
Nutrition
Serving: 1Serving | Calories: 438kcal | Carbohydrates: 81g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 1267mg | Potassium: 500mg | Fiber: 7g | Sugar: 7g | Vitamin A: 7402IU | Vitamin C: 58mg | Calcium: 192mg | Iron: 6mg