Mushroom, leek and tomato risotto. V. GF.
Happy hump day… or shall I say fizzled out Nor’Easter snow day? All the hype… none of the punch. Not complaining however all the schools closed here in anticipation for the storm impact & now it’s just a day the kids need to make up… again!
I recently got my hands on a copy of Lauren Toyota’s Hot for Food cookbook which you can find here. I have always been a fan of ordering risotto out at restaurants but honestly, as I had kids, I moved away from cooking it. It needs constant attention, which I’m apparently not a fan of… at all. I prefer something to cook while I run around doing laundry, cleaning up and blogging. Who’s with me? Well, I have to say this recipe renewed my passion for risotto. This recipe is five stars! I’m not even a fan of mushrooms but cutting them up into smaller pieces helped. I have been eating leftovers for dinner all week long & not regretting it for one second. On a side note, I’ve made 3 recipes from Lauren’s cookbook & this one is a winner!
- 6 cups of vegetable stock
- 1 leek, halved, sliced and rinsed thoroughly
- 2 tablespoons of vegan butter
- 8 ounces of button mushrooms, diced
- Pinch of salt
- Ground pepper
- 2 tablespoons of sun-dried tomatoes
- 2 cups of Arborio rice
- 1 cup of dry white wine
- 1/2 cup of vegan Parm or nutritional yeast
- 1/4 cup of fresh basil leaves, chopped
- 3 tablespoons of lemon juice
- Garnish: green onion
- It’s important for the veg stock to be warmed to cook the rice.
- In a stock pot over medium heat, sauté the leeks in the vegan butter for 3 minutes.
- Add the mushrooms and cook for 2 minutes.
- Add s&p and continue to cook for 4 minutes.
- Stir in the sun-dried tomatoes and rice.
- Stir constantly for 3-4 minutes to release the starch.
- Add white wine and simmer, stirring constantly.
- Cook until the liquid is absorbed.
- Add 1/4 cup of the parm and stir until melted.
- Add 1 cup of the stock and stir constantly until it’s absorbed.
- Add 1/4 cup of the parm and another cup of the stock.
- Still until the liquid is absorbed.
- Add another 1/4 cup of the parm and another cup of the stock.
- Stir constantly until absorbed.
- Then add 3 cups of the stock 1 cup at a time.
- Stir constantly until the liquid is absorbed.
- Finally, stir in the basil and the remaining cup of stock.
- Stir constantly until the liquid is absorb.
- Taste and asses the doneness.
- It shouldn’t be mushy yet have a bite yet be tender.
- Turn off heat and stir in lemon juice.
- Ladle into bowl and top with green onion if using.
I can’t wait to hear your reviews on this recipe! Happy day to you all my friends.
~ox
— Knead to Cook