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Leek Risotto

Simple and delicious!

Serves: 2
Time to prepare: 10 mins
Time to cook: 30 mins
Dietary requirements: Dairy-free, Vegan

Ingredients

  • 1 shallot, peeled and finely diced
  • 2 garlic cloves, peeled and finely diced
  • 2 large leeks, cleaned and thinly sliced
  • 1 tbsp olive oil
  • 1 litre/1¾ pint vegetable stock
  • 230g/generous 8oz arborio risotto rice, rinsed
  • 150ml/¼ pint white wine
  • Sprig of fresh thyme, for serving

For the vegan Parmesan

  • 75g/generous 2½ oz cashew nuts
  • 3 tsp nutritional yeast
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt

Instructions

To make the vegan parmesan cheese

  1. Place all ingredients into a food processor, and blend until fine.

To make the leek risotto

  1. Chop and prep all the vegetables.
  2. Add the olive oil to a pan, on a medium heat. When hot add the shallot, garlic, and leeks. Sauté for about 4 minutes.
  3. Boil the vegetable broth.
  4. Add the rinsed arborio rice to the sautéing vegetables and sauté for 1 minute, stirring the rice thoroughly, ensuring the rice gets coated in the sautéed oil.
  5. Add the white wine and cook for a further 2 minutes.
  6. On a medium-low heat, slowly begin to add the broth, about 150ml at a time, stirring once added, and then leaving to simmer for about 4 minutes. Adding another 150ml and repeating this process until the rice is cooked through, but not stodgy.
  7. Add 2–3 tablespoons of the vegan Parmesan cheese, a pinch of salt, stir, and remove from the heat.
  8. Garnish with a fresh sprig of thyme and serve.

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