Mushroom and Leek Risotto

Creamy risotto with a generous heaping of vegetables

First, cook the mushrooms and leeks.

Combine the vegetables and rice and serve.

Ingredients

• 2 tbsp olive oil

• 1 onion, diced

• 1 leek, diced

• 8oz baby Bella mushrooms, sliced

• 4oz shiitake mushrooms, sliced

• 3-4 garlic cloves, minced

• 7oz (1 cup) arborio rice

• 32oz (4 cups) vegetable broth

• 8oz (1 cup) white wine

• Salt and pepper

• Parmesan or nutritional yeast, optional

Instructions

1. Heat the olive oil in a large pan. Saute the onions until translucent. Add the leek and mushrooms, season with salt and pepper, and cook until the mushrooms release most of their liquid.

2. Remove the vegetables from the pan and place them aside. Heat more olive oil in the same pan. Toast the rice for 1-2 minutes.

3. Add the garlic and cook until fragrant. Meanwhile, heat up the vegetable broth to a rolling boil in a medium saucepan.

4. Add the wine to the rice. Cook until the wine is absorbed. Add some (roughly 1/2 a cup) of the vegetable broth to the rice. Stir occasionally until absorbed. Repeat with the remaining broth until the rice is cooked.

5. Mix the vegetables into the rice. Adjust the seasonings and optionally stir in parmesan or nutritional yeast.