Leek risotto
Creamy, comforting and oh-so delicious, this leek risotto is a vegan version of the classic Italian dish.
Servings 4
Calories 369kcal
Ingredients
- 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
- You may not need all of this vegetable stock.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
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