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!
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.
