Leek risotto | vegan

I adore leeks. There’s something deeply satisfying about their intense savoury taste.

I love the way they soften so beautifully as they cook. 

And they’re full of nutrients (eg vitamin A, C, folate, iron and fibre) that make them well worth adding to your diet.

This leek risotto is the perfect combination of savoury leeks, creamy risotto rice and umami flavour. 

On the table in under half an hour it’s a great dinner for a meat free Monday, a midweek meal or a relaxed weekend supper.

How to make risotto vegan

Risotto is known as being a creamy rice-based dish that’s full of butter and cheese.

However, it’s easily made dairy free by using vegan butter. I’ve used nutritional yeast instead of the cheese. If you prefer you could use grated vegan parmesan-style cheese.

The other point worth mentioning is that this recipe includes a glass of white wine. Be sure to check that your wine is vegan as many wines use animal products in the filtration process. Check Barnivore if you're not sure.

Risotto FAQs

1. Do I need to stir risotto constantly?

Risotto needs to be stirred often so that it doesn’t stick to the bottom of the pan and burn. Stirring also helps to make it creamy. However, it doesn’t need to be stirred constantly and I often take a break to do other quick jobs around the kitchen returning frequently to stir my risotto.

2. What kind of rice should I use?

Arborio risotto rice is the most common risotto rice that’s available here in the UK. However, you can also use carnaroli rice, which is said to give the creamiest results, or vialone nano. In Italy you’ll find other types of risotto rice too such as roma, ribe or baldo. Read more about other types of risotto rice.

3. Can I make risotto with basmati rice?

No, basmati rice is not suitable for using to make risotto.

4. Can I make risotto without wine?

Yes, if you don’t have any wine in the house or don’t drink wine, simply leave it out and use vegetable stock instead.

5. What size pan should I use?

A medium-sized saucepan is best for this leek risotto recipe. If your pan is shallow and wide the grains of rice will be too far apart during cooking with the result that your risotto won’t be creamy enough. 

6. How do I tell when risotto is done?

Risotto is meant to have a slight bite to it - the rice should be al dente. If it’s mushy then it’s been overcooked so take care adding those last ladlefuls of stock and check your risotto often while it’s cooking.

7. Can I freeze leftover risotto?

Leftover risotto can be frozen provided you do it safely. However, the texture can change once it's been frozen.

As soon as the risotto is cool (no more than two hours after cooking) transfer to a freezer box or bag and label and date.

Risotto can be frozen for up to three months. When ready to eat defrost in the fridge and then reheat until piping hot. Read more about freezing risotto safely.

Ingredients for leek risotto

Here’s what you’ll need:

• 1 tablespoon olive oil
• 2 leeks
• 2 cloves garlic 
• 250 g risotto rice
• 125ml vegan white wine
• 750ml - 1 litre hot vegetable stock
• 2 tablespoons nutritional yeast (you could also use grated vegan parmesan cheese)
• 25 g dairy free butter
• Salt and pepper
• Small handful flat leaf parsley 
• Handful pine nuts

How to make leek risotto

1. Fry the sliced leeks in olive oil over a medium-low heat until soft.

2. Add 2 cloves chopped garlic and stir in. Cook for a minute.

3. Next add 250g risotto rice.

4. Stir well.

5. Pour in 125ml white wine. Stir until the wine has been absorbed.

6. Pour in a ladleful of hot vegetable stock, stir until absorbed then add another ladleful. Continue until the rice is cooked (you may not need all the stock). This usually takes around 20 minutes.

7. Toast the pine nuts.

8. Add 2 tablespoons nutritional yeast, 25g vegan butter, salt and pepper to taste and a handful of chopped parsley.

9. Stir well and serve with the toasted pine nuts.

If you have made this recipe and loved it please consider leaving a comment and rating below.

Leek risotto

Creamy, comforting and oh-so delicious, this leek risotto is a vegan version of the classic Italian dish.

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine Italian, Vegan

Servings 4

Calories 369 kcal

Equipment

• Chopping board
• Sharp knife
• Saucepan
• Wooden spoon
• Small frying pan

Ingredients

 

MetricUS customary

 

1x2x3x

• 1 tablespoon olive oil
• 2 leeks sliced
• 2 cloves garlic finely chopped
• 250 g risotto rice
• 125 ml vegan white wine optional
• 1 litre hot vegetable stock*
• 2 tablespoons nutritional yeast or grated vegan parmesan-style cheese
• 25 g dairy free butter
• Salt and pepper to taste
• Small handful flat leaf parsley chopped
• Small handful pine nuts toasted

Instructions

 

• Heat a tablespoon olive oil in a large saucepan.
• Add the sliced leeks and cook over a low-medium heat for around 10 minutes, stirring often, until soft.
• Add 2 cloves chopped garlic, stir well, and cook for a further minute.
• Next add 250g risotto rice. 
Stir so well coated with the leek and garlic mixture. Then pour in 125ml white wine if using. Stir until the wine has been absorbed.
• Next pour in a ladleful of hot vegetable stock, stir until absorbed, and then add another ladleful.
• Continue adding stock and stirring until the rice is cooked with a slight bite to it. You may not need the full litre of stock. This usually takes around 20 minutes.
• When ready toast the pine nuts in a dry pan for 1-2 minutes, moving the pan around often to avoid burning.
• Add 2 tablespoons nutritional yeast (or vegan parmesan cheese), 25g dairy free butter, salt and pepper to taste and a small handful of chopped parsley.
• Stir well then serve, topping with the toasted pine nuts.

Notes

1. You may not need all of this vegetable stock.
2. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 369kcalCarbohydrates: 59gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 53mgPotassium: 232mgFiber: 4gSugar: 2gVitamin A: 742IUVitamin C: 6mgCalcium: 34mgIron: 4mg

Keyword leek risotto

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