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Vegan risotto with Leek and Peas

Prep Time15 mins
Cook Time20 mins
Course: Main Dish
Cuisine: Italian
Keyword: easy recipes, vegan, vegan leek, vegan recipes, vegan risotto
Servings: 4 people

Ingredients

  • 7 cup of vegetable stock 
  • 1 cup of dry white wine
  • 2 tbsp. tablespoon of olive oil
  • 3 tbsp. olive oil
  • 1 finely chopped leek
  • 1/2 cup peas
  • 1 1/2 cup of Arborio rice
  • 4 tbsp. nutritional yeast

Instructions

  • Pour broth and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
  • In a large saucepan, heat oil and butter. It’s in this pan that the risotto will cook. Add the leek and cook on medium heat for 5 minutes until tender. Add the mushrooms and cook again for 5 minutes.
  • Add Arborio rice and cook while stirring so that the grains become transparent.
  • Add 1/2 cup boiling broth, mixing until completely absorbed. Add 1/2 cup of broth again and stir well. Continue with the rest of the broth, 1/2 cup at a time.