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Caramelised Leek and Mushroom Risotto with Toasted Pine Nuts

A lovely risotto with caramelised leeks, seasonal mushrooms to create a gooey texture packed full of umami flavours and then finished with toasted pine nuts.
Prep time: 15 minutes
Cook time: 1 hour
Serves 2-4
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Ingredients

  • 2 leeks washed and chopped
  • 3 tbsp olive oil
  • Pinch sea salt flakes
  • 250 g arborio rice washed well
  • 4 cloves garlic sliced
  • 3 tbsp white wine
  • 1.25 litre veg stock
  • 4 tbsp nutritional yeast
  • Juice 1/2 lemon
  • 1 tsp sea salt
  • Lots of black pepper
  • 4 tbsp vegan smoked cheese - optional
  • 4 tbsp fresh thyme
  • 500 g mushrooms chopped
  • 1 tbsp olive oil

To add to the risotto

  • 2 tbsp olive oil
  • Big pinch salt

For the topping

  • Toasted hazelnuts

Instructions

To make the risotto

  • Add the oil to a large pan (with a lid) on a low to medium heat, then add in the leeks and salt. Fry for 15-20 minutes until soft and caramelising.
  • Reserve 3 tbsp of the leeks - set aside.
  • Next, add the garlic and fry for a minute, then add rice and stir for a minute, then add in the wine. Stir to combine thoroughly.
  • Add 1 cup at a time of stock at a time until all the liquid is absorbed.
  • Add the mushrooms to a pan with olive oil. Fry until soft and season.
  • Into the risotto - add in the nutritional yeast, lemon juice and season well. Stir to combine.
  • Finally, add in the half the mushrooms, olive oil, cheese and thyme.
  • You can eat at this stage or if you want a super gooey and comforting risotto, turn off the heat and pop the lid on and let it sit for 10 -15 minutes.

To serve

  • Top the risotto with the reserved caramelised leeks, mushrooms, and toasted hazelnuts.
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