Mushroom and Leek Risotto

Serves: 4
Yields: 8 Cups

8 cup vegetable broth

Heat vegetable broth over medium heat, once simmering, reduce the heat to low to keep warm.

2 tbsp olive oil
16 ounces mushrooms, sliced
1/2 bunch asparagus, chopped (9.10 Oz)
5 oz  brocolini
1.75 oz spinach, chopped
1/2 tsp salt
1/2 tsp black pepper powder

Heat large sauce pan over medium heat, once hot, add olive oil, and mushroom, asparagus stems, broccolini stems, salt, black pepper powder, saute for 4 minutes in medium flame.

Add asparagus spears (heads), broccolini heads, spinach after 4 minutes of cooking.

Cook in high flame for 3 minutes.

Remove from the pan and set aside.

2 tbsp olive oil
1 and 3/4 cups leek, thinly sliced (1 leek)

Heat the same saucepan over medium heat once more. once hot, add olive oil and leeks, saute until softened and very slightly browned, about 4 minutes.

2 cups arborio rice, washed

Add arborio rice and cook for 1 minute, stirring occasionally to coat.

1/2 cup vegetable broth at a time

Add broth, stir gently and cook for 2 minutes or until all the liquid is absorbed.

Using a ladle, add warmed vegetable stock 1/2 cup at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be MEDIUM and there should always be a slight simmer. You want the mixture to be cooking but not boiling or it will get gummy and cook too fast.

Continue to add vegetable stock, stirring to incorporate until the rice is "al dente" - cooked through but still has a slight bite. This whole process took 27 minutes. I used only 6 and 1/2 cups of water.

1 tbsp coconut oil
1/2 cup vegan parmesan cheese
1/2 tsp red chili flakes
1 and 1/2 tsp salt
1/4 tsp black pepper Powder

Once the rice is cooked through and al dente, remove from the heat and add coconut oil, vegan parmesan cheese, red chili flakes, salt and black pepper powder and most of the cooked vegetables (reserve 1 cup of cooked vegetable for later) from earlier. Stir to coat. 

parsley, chopped to garnish (optional)

To serve, divide between serving bowls and top with remaining vegetables and sprinkle of parsley.

Source: minimalistbaker
Taste Note: Tastes AWESOME
Note: Find some risotto 'dos and don'ts' here