Let me tell you, I have never been a fan of mushrooms, however, this risotto has definitely made me rethink things. Between the flavoring of the leeks and the texture of the mushrooms, it kept me going back for more. Plus, it is a super simple and quick meal and perfect for meal prep. If you want to go the extra mile, you can add mushroom powder to the broth to truly bring out not only the flavor of the dish but also adds additional nutritional benefits. I prefer Mushroom 8-Plex which contains 8 amazing mushrooms including Reishi and Lion’s Mane. All I can say is...this risotto is EVERYTHING.
Ingredients
1 pint thinly sliced mushrooms
2 small diced leeks
1 medium diced onion
1 cup rice
3 ½ cups of veggie broth
salt/pepper
How to
In a small saucepan, heat your veggie broth over medium heat. Once simmering, reduce heat to low to keep warm.
Cut the onion and add into a hot pan and saute for 10-15 minutes until translucent, then add in the mushrooms and start to brown them to your desired texture. Personally, I cooked them until they were a little crispy, about 10-20 minutes. Season with salt and pepper.
In a separate pan, add in the leeks and saute until soft and slightly brown, about 5-10 minutes. Season with salt and pepper.
Once the mushrooms & leeks are done, combine them into one large pan and add in the rice. Allow to toast for 1-2 minutes, constantly stirring.
Once done, slowly begin to add in the veggie broth. Using a ladle, add about ½ a cup of the warm veggie broth into the rice mixture, giving the risotto a break in between to simmer. You want the mixture to be cooking but not boiling, to prevent it from becoming gummy.
Continue to add in broth and stir until the rice is al dente, about 15-20 minutes, and voila! All done (:
Most importantly, enjoy! If you try this recipe, tag me @samanthasplate_ on Instagram! 💚
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