Grammy's Kitchen · Risotto · Mushroom and Leek Risotto (Vegan + GF)
One of 89 risotto recipes we measured
from minimalistbaker.com
143 cooks on minimalistbaker.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 453% | 453% |
| fat | 38% | 15% |
| protein add | 27% | 22% |
| vegetables and beans | 245% | 38% |
| aromatics | 0% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 900 g | 3 1/2 - 4 cups vegetable broth |
| 27 g | 2 Tbsp olive oil ((divided)) |
| 227 g | 8 ounces bella or crimini mushrooms ((sub up to half with shiitake // brushed clean, sliced)) |
| Sea salt + black pepper to taste | |
| 3/4 cup thinly sliced leeks ((well rinsed and dried* // or sub shallot)) | |
| 185 g | 1 cup arborio rice |
| 59 g | 1/4 cup dry white wine ((or sub more vegetable broth)) |
| 14 g | 1 Tbsp vegan butter ((optional)) |
| 25 g | 1/4 cup vegan parmesan cheese |
| Fresh chopped parsley ((optional // to garnish)) |
Method: 11 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve made this many times over the last six years or so! I first made it for my non vegan partner who was craving mushroom risotto and he couldn’t believe it was vegan! He’s still requesting it now- I’m making it as I type! I tend to add garlic and use either ” — a cook, 5.0★
“I've made this recipe several times and always really enjoyed it, but this time I made a few changes because I forgot some ingredients at the store (and was not about to go back out in a snow storm). Instead of white wine, I used 1/4 veggie broth + juice fr” — a cook, 5.0★