Before I really got in to cooking, I was always super intimidated by risottos. On every cooking show, it always made it seem like risottos were too difficult to be worth my time. However, if you can handle stirring food, you can handle risotto.
This Winter vegetable risotto is creamy and flavorful, and packed full of a lot of seasonal winter veggies. It makes the perfect main course or side to any meal, and we have also used it as a meal prep for the week. No matter how or when you choose to have this meal, we know it will be a new favorite!
1 and ½ Cups risotto rice
4 Cups vegetable broth
2 Cups water
3-5 Garlic cloves
3 Small Leeks chopped and washed thoroughly
2 Cups of sliced mushrooms
3 Carrots, peels and slices thinly
4 Tbsp vegan butter
2 Tbsp olive oil
1 Tbsp soy sauce or liquid aminos
1 Cup dry white wine
¼ Cup nutritional yeast
Red pepper flakes
In a medium saucepan, add vegetable broth, water, and garlic cloves over medium heat.
In a large pan, warm the olive oil over medium heat and add the mushrooms. Cook the mushrooms until golden brown, stir often.
Add the sliced leeks and carrots to the mushrooms with 2 Tbsp of butter.
Season with salt, pepper, and red pepper flakes. Cook until leeks are translucent.
Add in the rice, and stir to coat in the oil and vegetables for 1-2 minutes.
Add the white wine and stir until about 75% of it is absorbed by the rice.
Next, start adding ½ cup of the vegetable broth mixture to the rice and vegetables. Stir constantly to prevent burning.
When 75% is absorbed, add the next ½ cup and continue until the rice is al dente.
When rice is cooked to your liking, remove from heat and add the soy sauce, 2 Tbsp of butter, and nutritional yeast.
Stir to combine and serve.
Best topped with a drizzle of balsamic vinegar and additional nutritional yeast.