Vegan Recipes

Mushroom and Leak Risotto

Contributors: Drs. Olivia and Matt Brooks
From Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face by Lauren Toyota

Makes 4 – 6 servings


3 vegan chicken-flavoured bouillon cubes dissolved in 6 C hot water or 6 C low-sodium vegetable stock

1 leek, halved and sliced thin

2 T vegan butter

8 ounces button mushrooms (~2 heaping cups)

¼ t sea salt

¼ t ground pepper

2 T finely chopped sundried tomatoes

2 C Arborio rice

1 C dry white wine

½ C The Parm, plus more for garnish

¼ C packed basil leaves, finely chopped, plus more for garnish

1 T freshly squeeze lemon juice

1 thinly sliced green onion (green parts only) for garnish


It’s important that the stock for cooking the rice be hot, so heat it in a saucepan and have it ready to be ladled into the risotto as you go.

  • In a stockpot over medium heat, sauté the leek in the butter for 2-3 minutes until just softened. Add the mushrooms and cook for another 2 minutes. Add the salt and pepper and continue cooking for about 4 minutes.
  • Stir in the sundried tomatoes and rice. Stir constantly for 3-4 minutes to release the starch in the rice. Add the white wine and simmer, stirring constantly for 3-4 minutes until most of the wine is absorbed.
  • Add ¼ C of The Parm (see below for recipe) and stir until combined into the rice mixture. Add 1 C of the stock and stir constantly until mostly absorbed.
  • Add another ¼ C of The Parm and another 1 C of the stock. Continue stirring constantly until the liquid is absorbed. Add 3 C of the stock, 1 C at a time, stirring constantly after each addition until the liquid is absorbed.
  • Stir in the ¼ C basil and the remaining 1 C stock and stir constantly until the liquid is absorbed. At this point, check your risotto. It shouldn’t be too mushy, and the rice should have a bit of a bite but still be tender. Turn off the heat and stir in the lemon juice.
  • Serve immediately with more of The Parm sprinkled on top. Garnish with the green onion or more fresh basil. Season with ground pepper.

* For nut-free folk, fold in ¼ C nutritional yeast instead of using The Parm or use a vegan parmesan product instead.

The Parm

Makes about ¾ C


⅔ C raw cashews, almonds, or pistachios

¼ C nutritional yeast

1 t sea salt


  • Combine all the ingredients together in a food processor and process until a fine crumb or meal is formed.
  • Store in a jar or container in the fridge for up to 3 weeks.