Creamy Vegan Mushroom Risotto

Picture this: curling up on the couch with a warm bowl of creamy, delicious mushroom risotto. In heaven, yet? We’ve added some leeks as well, just for a hint of sweetness. Now we’re talking! Nothing beats comfort food during winter and nothing says comfort like risotto. While risotto may seem difficult, it really is just a matter of gentle stirring until the rice has absorbed the broth – a task that’s comforting in itself. Add some vegan cheese on top for the ultimate savory hit.

Dietary labels:

Vegan, Gluten free, Vegetarian

Serves: 4


1 tbsp Flannerys Own organic olive oil

1 organic onion, diced

500g organic brown mushrooms, sliced

½ cup organic leeks, cleaned, dried and finely sliced

1 ½ cups Arborio rice

6 cups organic vegetable broth, heated

¼ cup Daiya vegan cheese, to season

Flannerys Own Himalayan salt, to season

Cracked pepper, to season


  • 1. Heat oil in a large pan over medium heat and add onion, sautéing for a few minutes until softened.

  • 2. Add the mushrooms and leek, cover the pan and cook for a few minutes, allowing the vegetables to release their water.

  • 3. Stir in the rice, and add 3 cups of vegetable broth, stirring gently. Reduce the heat to low, cover and let simmer for 20 minutes.

  • 4. Add 1.5 cups of broth, stirring well again, cover and simmer for 10 minutes.

  • 5. Add the final 1.5 cups of broth, stirring well, then cover and let simmer for a final 5 – 10 minutes, checking to see when the broth has been absorbed by the rice.

  • 6. Take off the heat, add the vegan cheese and season with sea salt and pepper.

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