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!

Mushroom, leek and tomato risotto. V. GF.

Author: Lauren Toyota

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6-8

Ingredients

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

Instructions

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.