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+ servings

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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 2
Calories 136 kcal


  • 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
Keyword Dairy-Free, Gluten-Free, Plant Based, Whole Foods
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