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leek risotto topped with pine nuts on plate

Leek risotto

Creamy, comforting and oh-so delicious, this leek risotto is a vegan version of the classic Italian dish.
Course Main
Cuisine Italian, Vegan
Keyword leek risotto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 369kcal


  • 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


  • 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.


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


Calories: 369kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 53mg | Potassium: 232mg | Fiber: 4g | Sugar: 2g | Vitamin A: 742IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 4mg