Leek risotto
Risotto is probably one of the most popular dishes that can be prepared with rice. This dish originates from Italy and in its simplest version can be made only with rice, broth and spices. However, this basic version can be diversified with various additions, such as vegetables, seafood, herbs, cheese and even meat. On the blog, you will find, among others, a recipe for risotto with:
The following version of risotto is for people who avoid animal products because, in addition to rice, the creamy consistency of this dish is achieved by using vegan mascarpone cheese. This rice dish is not only for people who do not consume animal products. I am not vegan, but despite this, I love this version of risotto. I serve this dish for dinner or lunch, both as a main dish and as an addition to other dishes. I encourage you to check out the following recipe for a simple risotto with leek, and please enjoy.
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Ingredients for leek risotto.
- 200 g arborio rice
- 200 g leek
- 1 and 1/4 teaspoon of salt (flat)
- 1/2 teaspoon of black pepper (freshly ground)
- 950 ml vegetable stock
- 100 g vegan cheese mascarpone type
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
How to make leek risotto.
Pour olive oil into a pot, add thinly sliced ​​leek and fry on medium heat for 3-4 minutes, stirring occasionally. Then pour in arborio rice, and cook for 3 minutes, stirring often. After that time, gradually pour in vegetable stock in small batches, stirring occasionally, and continue cooking on medium heat for about 20 minutes – the rice should thicken but remain al dente. Then add salt, pepper, vegan mascarpone cheese and lemon juice. Cook together for about 3 more minutes.
Good to know when making risotto with leek.
The recipe for this particular risotto is vegan, which is why the list of ingredients includes vegan mascarpone made from plant-based milk. Of course, you can make this dish with dairy milk mascarpone if you are not vegan.
Do you like rice dishes? If so, try our recipe for Chicken on rice.
