Mushroom and Leek Risotto with White Wine and Thyme

Servings: 4 | 40 minutes | 450 kcal

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. My version substitutes traditional butter with a vegan alternative, and the use of porcini mushrooms and leeks adds a depth of flavor that rivals any traditional risotto.

This dish is a nod to traditional Italian cuisine, tweaked to be more inclusive for our vegan friends. It' a recipe that I came up with during a chilly autumn evening, when I craved something warm and comforting. The simplicity of the ingredients is deceptive, as they combine to create a symphony of flavors that will make you question if it' really vegan!

Ingredients

2 teaspoons Olive oil
2 pieces Leeks
2 pieces Garlic cloves
500 grams Mixed mushrooms (such as cremini, oyster, and porcini)
1 and a half cups Risotto rice (like Arborio)
1 cups White wine
4 cups Vegetable broth
2 teaspoons Fresh thyme
to taste grams Salt and pepper
2 teaspoons Vegan butter
2 tablespoons Nutritional yeast

Instructions

Heat the olive oil in a large pan over medium heat. Add the leeks and garlic, sauté until softened.
Add the mushrooms and cook until they release their liquid and begin to brown.
Stir in the rice, making sure it gets well coated in the oil and starts to toast slightly.
Pour in the wine, and let it evaporate completely.
Add a ladle of vegetable broth and stir until it' absorbed. Continue adding the broth, one ladle at a time, constantly stirring and waiting for the liquid to be absorbed before adding more.
When the rice is creamy and cooked to your liking, stir in the thyme, vegan butter, and nutritional yeast. Season with salt and pepper.
Serve immediately, garnished with a sprig of fresh thyme.