Mushroom Risotto With Crispy Leek (Vegan)

September 11, 2023

Mushroom lovers will just love, love, this recipe. Note to newbie risotto makers: Don't over mix the risotto during cooking process.

Serve this with a leafy vinaigrette salad and you will have yourselves a very fine feast indeed.

Serves 4


2 tbsp plant-based Nuttelex

2 tbsp olive oil

5 cups vegetable stock

1/2 cup water

1/2 cup white wine

2 large leeks thoroughly cleaned & sliced (reserve the green tops)

4 large (chunky) sized garlic cloves crushed

500 g fresh mushrooms of choice (button, brown, flat) sliced or torn.

1 cup risotto rice

1 pinch white pepper (ground)

2 sprigs of rosemary & thyme

1/2 cup vegan parmesan cheese


freshly grated lemon zest

1/2 bunch of fresh parsley (finely chopped)

OPTIONAL; For an extra Luxe version add a splash of truffle oil or fresh truffle (shavings or grated)

flowering rosemary sprigs


large based pot

medium sized saucepan

wooden spoon chopping board & knife

paper towels


1In a medium saucepan bring stock and water to the boil, then reduce to a low simmer.

2CRISPY LEEK TOPPING: Slice the leek tops very thinly until you have at least 1/2 cup of green ribboned leek tops. Heat 1 teaspoon of olive oil in a medium saucepan and then add the green leak tops and cook 3-4 mins till they go a darker green and crispy. Take a few out to ensure they are nice and crisp, if ready, remove them all and drain on a paper towel and dust with sea salt before setting aside.

3Using the same pot you cooked the leeks in, add the Nuttelex, remaining olive oil, all the sliced leeks (excluding tops), plus the crushed garlic and the mushrooms and stir on a medium heat. Once the mushrooms release their liquid add the rosemary & thyme sprigs and turn up the heat to caramelise the mixture and to cook-off the excess mushroom liquid.

4Next, reduce pot to a medium-low heat and remove two thirds of the cooked mushrooms from the saucepan and aside on a dish.

5Now add the rice to the saucepan, and swish around till coated well with the remaining mixture- approx two to three minutes. Then slowly add the wine and stir back from the sides any browned parts - back into the mix.

6NOW ADD THE STOCK: Note you have 5 cups of stock and may only need 4, so use as much as you need. (1 ladle worth is equal to 1 x cup). Ladle the warm stock into the rice 1 ladle at a time, stir only once if you really have to, scrapping down any sticking rice. Once rice has absorbed the first ladle of stock, repeat - ensuring you add only 1 ladle at a time and only add this once the liquid is fully absorbed from previous ladle you added. This will take at least 20 minutes so be patient. If rice is sticking to the bottom of the pot, lower the heat.

7Once the 4 cups of stock have been absorbed and rice is done (tender, creamy, but al-dente in the very centre) remove the rosemary & thyme sprigs. Then add the reserved mushrooms, plus the grated parmesan, and season with pepper, and give a light stir. If you like a wetter style risotto, you can can a little extra stock at this point.

8Divide among bowls garnish with crisped up green leek tops, chopped parsley, lemon zest and a flowering rosemary sprig. For a luxe version you can also add shaved truffle or truffle oil as well.