Vegan Mushroom Risotto with Leek and Asparagus

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Vegan Mushroom Risotto with Leek and Asparagus

Strapped for time to cook a quick and nutritious meal? Give this vegan risotto a go! Made with mushrooms, leeks, and asparagus, this risotto has plenty of flavours and textures to enjoy.

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Risotto is one of those recipes that does require a little effort to make, but it’s always totally worth it because few things are more comforting.

What’s the secret to a good risotto?

The secret to success with risotto is patience.

You need to make sure that you add the stock to the pan one ladleful at a time and wait until all the liquid has been absorbed before you add the next one.

This will help the rice to really plump up, and creates a deliciously creamy texture.

You also need to stir the rice constantly because when the grains of rice rub together they create starch, and that’s what helps with the creaminess.

To make it even more creamy, you could melt in a little vegan butter at the very end of the cooking time, along with some vegan cheese, if desired.

What is arborio rice?

There are two types of rice most typically used in a risotto – arborio and carnaroli.

Arborio is the most common and widely available. It’s a little less starchy than carnaroli, but both types can be used in this risotto.

It’s important to use risotto rice rather than any other type of rice, as risotto rice can absorb more liquid without becoming stodgy and falling apart.

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

Calories: 147

Servings: 4


Total Time: 40 minutes

Calories: 147

Servings: 4




(Servings: 4)

  • For the risotto
  • 0.5 0.5 tbsp dairy-free butter
  • 0.5 0.5 tbsp olive oil
  • 0.25 0.25 leek, sliced
  • 0.5 0.5 large shallots, chopped
  • 0.5 0.5 cloves garlic, chopped
  • 75 75 g mixed mushrooms, chopped
  • 25 25 g asparagus, sliced
  • 0.5 0.5 tbsp nutritional yeast
  • 0.375 0.375 litres vegetable stock
  • 0.75 0.75 tbsp fresh parsley or chives, chopped
  • 75 75 g arborio rice
  • sea salt and black pepper, to taste
  • To serve
  • 18.75 18.75 g wild mushrooms, halved
  • 0.5 0.5 tbsp fresh parsley or chives, roughly chopped
  • 0.5 0.5 tbsp dairy-free butter
  • 0.25 0.25 clove garlic, crushed
  • asparagus tips
  • sea salt and black pepper, to taste


  1. Place a large, wide frying pan or flameproof casserole dish over medium heat and gently melt the butter with oil.
  2. Add the shallots, leek, garlic, asparagus and mushrooms with some seasoning and sauté until softened and fragrant.
  3. Add the rice to the pan and stir everything together in order to coat the grains with oil.
  4. Add a couple of ladlefuls of the hot stock and stir it into the rice until absorbed.
  5. Repeat adding the stock and stirring until absorbed until the rice is just cooked and the risotto is starchy and creamy looking.
  6. Add the nutritional yeast, herbs and some seasoning, to taste.
  7. Add all the serving ingredients to a frying pan and stir fry over high heat until the asparagus is just tender and the mushrooms are golden at the edges.
  8. Serve the risotto topped with the garlic mushroom mix and a drizzle of extra virgin olive oil. Add non-dairy parmesan-style cheese, if you like.

Each 100g serving provides:

Fat 4.7g Saturates 0.8g Carbohydrates 22g Sugars 1.1g Protein 4.1g Salt 0.55g


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Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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