Creamy Mushroom and Leek Risotto (Dairy-Free and Plant-Based)
Are you craving something delicious, healthy, and easy to make? Then this leek and mushroom risotto is everything you need to make on a busy day.
- 1 tbsp olive oil
- 1/2 red onion diced
- 1/2 stack leek diced finely
- 3 garlic cloves minced
- 3.5 oz button mushrooms thinly sliced
- 3.5 oz risotto rice (such as arborio)
- 2 1/8 cups vegetable stock
- 1/2 tbsp white wine vinegar optional
- 1/2 cup oat milk
- fresh parsley to serve
Heat the olive oil in a large saute pan. Add the chopped red onion and leeks and garlic and cook on a medium-low heat until softened.
Add the mushrooms and cook for a another minute.
Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
Once cooked, stir in the oat milk for creaminess, stir in a handful of chopped fresh parsley and season with salt and pepper.
Serve and enjoy!
Serving: 2gSodium: 1032mgCalcium: 103mgVitamin C: 5mgVitamin A: 660IUSugar: 9gFiber: 2gPotassium: 248mgCalories: 136kcalSaturated Fat: 1gFat: 8gProtein: 3gCarbohydrates: 15gIron: 1mg