Hello my little chickpeas!
This Vegan One Pot Mushroom Leek Risotto is made with quinoa instead of rice and OMG…it’s out-of-this-world delicious. Vegan one-pot mushroom leek risotto is going to be your new favorite 20-minute plant-based gluten-free dinner. You only need one pot so the clean up is a breeze. If you’ve been looking for a healthy vegan risotto recipe, stop right here because HealthyGirl Kitchen has you covered!
What ingredients will I need to make this Vegan One Pot Mushroom Leek Risotto?
- onion
- leeks
- baby bella mushrooms
- garlic
- quinoa
- vegetable broth
- white wine: optional
- nutritional yeast
- salt
- pepper
Why quinoa risotto instead of rice?
Quinoa makes a delicious risotto because it gets SUPER creamy. It has also has many more nutritional benefits over white or brown rice. Traditionally, risotto is made with a special kind of rice called arborio rice. This variation of white rice is lacking in fiber and minerals while quinoa is bursting with fiber, magnesium, manganese, iron, and plant-protein. You won’t be sacrificing on texture or flavor because quinoa truly makes an incredible risotto.
The creaminess is unmatched!
Why is it important to use organic produce?
I used the fresh pre-chopped, pre-washed leeks from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley. So convenient! Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.
Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. I love their inspiring story and love supporting them by buying their produce!
Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important! If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more. Be sure to look out for Josie’s Organics in your local store! Use their store locator here!
How do you make risotto without cheese or dairy?!
This vegan risotto is 100% dairy-free! Cooking the risotto in veggie broth gives it the creamiest consistency! I was shocked at how creamy this actually got. My secret weapon is using nutritional yeast at the end. You stir in nutritional yeast to give it that nutty, cheesy flavor AND consistency. Don’t like nutritional yeast? That’s fine! Omit it or use any other plant-based parmesan you like.
A few important tips:
- Add more veggie broth to the pot if needed! If it seems like the quinoa isn’t done but the moisture is absorbed completely, add veggie broth by the ½ cup and cover until the quinoa is tender.
- Feel free to use water instead of veggie broth if you don’t have any, however use only 2 cups of water. It might need more seasoning too if you use water so just be aware of that.
- Avoid overcooking the quinoa by keeping it on low heat.
- A non-stick pot is preferred! Otherwise, you some olive oil.
This vegan one pot mushroom leek risotto is:
Creamy
Savory
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Flavorful
Hearty
Filling
Cheesy
…aka all of the things you could want in a risotto! You are going to love this.
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If you liked this recipe, try my easy vegan fried rice!
Vegan One Pot Mushroom Leek Risotto (made with quinoa!)
Ingredients
- 2 cups leeks chopped - I use Josie's Organics
- 2 teaspoon garlic minced
- 1 8 oz mushrooms package baby bella - chopped
- ½ yellow onion diced
- 1 cup quinoa uncooked
- ¼ cup white wine optional
- 3 cups vegetable broth
- 2 tablespoon nutritional yeast
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a pot with a tight fitting lid, saute garlic, onion, mushrooms and leeks on medium heat, until caramelized.
- Add quinoa, vegetable broth, white wine, salt and pepper into the pot. Stir and bring to a boil. Cover and reduce to a simmer. Cook for 15-20 minutes or until all of the moisture is absorbed. If the moisture is absorbed but the quinoa still isn't done (should not be crunchy when you taste it, it should be tender), you can add extra veggie broth or water by the ½ cup until it cooks completely.
- When the quinoa is done cooking, stir the risotto and add the nutritional yeast. Stir again. Serve and enjoy!
Notes
- Add more veggie broth to the pot if needed! If it seems like the quinoa isn't done but the moisture is absorbed completely, add veggie broth by the ½ cup and cover until the quinoa is tender.
- Feel free to use water instead of veggie broth if you don't have any, however use only 2 cups of water. It might need more seasoning too if you use water so just be aware of that.
- Avoid overcooking the quinoa by keeping it on low heat.
- A non-stick pot is preferred! Otherwise, you some olive oil.
Nutrition
This blog was made in partnership with Josie’s Organics!
Made with love,
Danielle
Shannon says
This was delicious! Recipe was easy to make and very flavorful. Thanks for posting.
Carla V says
Your recipes have blessed me and my family beyond words. I’ve tried so many of them, and they’re all great! May God continue to bless all that you’re doing.