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Recipe: Vegan Mushroom & Leek Risotto

This mushroom risotto is the perfect simple recipe for new (or old!) plant-based eaters as it is an easy, vegan take on risotto that tastes absolutely delicious!

Mushrooms are a wonderful staple for vegan eaters, their texture and taste adds a richness to dishes that is normally achieved with meat and they pack a punch in the nutrition department too. Mushrooms are one of the very few non-animal sources of vitamin D, a vitamin that is crucial for bone health, our immune system, heart health and many other functions in the body. While a vitamin D supplement is recommended for everyone in the UK in the winter months, it is always recommended to focus on getting plenty of vitamins and minerals from food too. This recipe also contains nutritional yeast, which adds a cheesy flavour to the risotto and is a great source of vitamin B12, which is one of the main nutrients a vegan diet can be lacking in.

Risotto Ingredients

300g arborio rice
1 large leek, finely sliced
250g mushrooms, sliced or diced
1 onion, diced
1 clove garlic, crushed or diced
1 tbsp chopped rosemary
1 tbsp chopped parsley
200ml white wine (optional but adds a lovely flavour and the alcohol is burned off)
1L vegetable stock (1.25L without wine)
1 tbsp nutritional yeast
Optional: vegan parmesan/hard cheese


  1. Add a large splash of olive oil to a deep pan over low-medium heat. The ideal pan is a wide but deep sauté/frying pan.
  2. Add the onion, leek and garlic and cook for 3 minutes until starting to soften.
  3. Add the mushrooms and the rosemary and cook for another 3-5 minutes until soft. Don’t let the onion and garlic brown, if they start to brown then turn down the heat.
  4. Add the rice and stir well to coat in the oil, adding more olive oil if needed. Heat for 2 minutes.
  5. If using, add the white wine and cook for 2-3 minutes until it has mostly evaporated.
  6. Add a ladle of the stock and stir. Once the stock has been absorbed, add another ladle and repeat until all the stock has been absorbed and the rice is al dente. Be sure to stir very regularly to prevent browning/sticking.
  7. Taste and season with salt and pepper.
  8. Stir through the yeast, parsley and an extra drizzle of olive oil.
  9. Serve with a sprinkle of parsley and a sprinkle of vegan cheese if desired.
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