Leek Risotto

by Alex

Simple and delicious!

Total Time
40 min
Difficulty
Medium

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Simple Tasty Recipes

Ingredients for 2 Servings

  • For the Leek Risotto
  • 1 shallot
    peeled and finely diced
  • 2 cloves
    garlic, peeled and finely diced
  • 2 large
    leeks, cleaned and thinly sliced
  • 1 tbsp
    olive oil
  • 1 litre
    vegetable stock
  • 230g/ generous 8 oz.
    Arborio risotto rice, rinsed
  • 150ml/¼ pint
    white wine
  • Sprig of fresh thyme, for serving
  • For the Vegan Parmesan:
  • 75g/generous 2½ oz
    cashew nuts
  • 3 tsp
    nutritional yeast
  • 1 tsp
    onion powder
  • ½ tsp
    garlic powder
  • ½ tsp
    salt

Time

  • Preparation Time
    10 min
  • Cooking Time
    30 min
  • Total Time
    40 min

Goes Great with

Method

  1. To Make the Vegan Parmesan Cheese: Place all ingredients into a food processor, and blend until fine.
  2. To Make the Leek Risotto:
  3. Chop and prep all the vegetables.
  4. Add the olive oil to a pan, on a medium heat. When hot add the shallot, garlic, and leeks. Sauté for about 4 minutes.
  5. Boil the vegetable broth.
  6. Add the rinsed Arborio rice to the sautéing vegetables and sauté for 1 minute, stirring the rice thoroughly, ensuring the rice gets coated in the sautéed oil.
  7. Add the white wine and cook for a further 2 minutes.
  8. On a medium-low heat, slowly begin to add the broth, about 150 ml at a time, stirring once added, and then leaving to simmer for about 4 minutes. Adding another 150ml and repeating this process until the rice is cooked through, but not stodgy.
  9. Add 2-3 tablespoons of the vegan Parmesan cheese, a pinch of salt, stir, and remove from the heat.
  10. Garnish with a fresh sprig of thyme and serve.

Notes:


Goes Great with

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The International Vegetarian Union’s Vegan Nutrition Guide for Adults

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  • For non-healthcare professionals