Mushroom & Leek Risotto | Plant Based Brandon

Plant Based Brandon

Name: Mushroom & Leek Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: SIGNATURE SELECTS Himalayan Salt, Pink, Fine; SIGNATURE SELECTS Black Pepper, Ground; Manischewitz Broth, Vegetable; Chosen Foods 100% Pure Avocado Oil; Goya Dry White Cooking Wine; Mahatma Arborio Rice; O Organics Parsley, Organic; Leek; Signature Kitchens Mushrooms, Baby Bella, Whole; Follow Your Heart Vegan Bleu Cheese Dressing, Egg Free, Dairy Free, Gluten Free; Open Nature Buttery Spread, Plant Based

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Mushroom & Leek Risotto

Serves 410 mins prep30 mins cook

A delicious and creamy Mushroom & Leek Risotto made with arborio rice, bella mushrooms, and flavored with avocado oil, dry white wine, and vegan parmesan. Perfect for a plant-based meal!

0 servings

What you need

SIGNATURE SELECTS Himalayan Salt, Pink, Fine

tsp pink himalayan salt

tsp black pepper

cup vegetable broth

tbsp avocado oil

cup dry white wine

cup arborio rice

bunch fresh parsley

cup leek

Signature Kitchens Mushrooms, Baby Bella, Whole

oz baby bella mushroom

Follow Your Heart Vegan Bleu Cheese Dressing, Egg Free, Dairy Free, Gluten Free

cup vegan cheese

oz vegan buttery spread

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Instructions

1: Warm vegetable broth on the stovetop.

2: In a pan, heat avocado oil and add the sliced leeks, cooking until softened.

3: Add bella mushrooms and cook until browned.

4: Stir in arborio rice and toast for a couple of minutes.

5: Pour in dry white wine and let it absorb.

6: Gradually add warmed vegetable broth, stirring frequently until creamy.

7: Stir in vegan butter and vegan parmesan cheese.

8: Season with Pink Himalayan salt and black pepper to taste.

9: Garnish with fresh chopped parsley and serve.

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