Creamy Vegan Mushroom Risotto

This mushroom risotto is so easy to make, and really filling. Leeks and mushrooms are a perfect match!

Course Dinner

Cuisine Italian

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 596kcal

Pop all three ingredients in a blender and blitz until it looks like parmesan – that's it!
¾ cup cashews, ¼ teaspoon garlic powder, 3 tablespoon nutritional yeast

Soak the cashews in the water for at least an hour (can be overnight though). The water should be just enough to cover the cashews.
1 cup cashews, Water
Blitz the cashews and water in a blender until thick and creamy.

Put the vegan butter and olive oil into a large pan and place on a medium heat.
2 tablespoon vegan butter, 1 tablespoon olive oil
Once the butter has melted add the garlic and leeks and fry for 5 minutes until the leeks have softened (careful the garlic doesn't burn).
3 leeks, 4 cloves garlic
Add the mushrooms and fry for another 5 minutes.
250 g chestnut mushrooms
Stir the rice through.
300 g risotto rice
Pour half of the vegetable stock in and sprinkle with black pepper, then bring up to the boil and lower to a simmer, stirring often, until most of the liquid has absorbed.
850 ml vegetable stock
Pop the carrots into the pan then stir and cook for another 2 minutes.
3 carrots
Pour half of the remaining stock in and keep stirring until the liquid has mostly absorbed.
Add the rest of the stock, the cashew cream and cashew parmesan, then cook until the remaining liquid has gone, stirring frequently.
850 ml vegetable stock, Cashew cream, Black pepper
Serve with extra vegan parmesan.
2 tablespoon vegan parmesan