Mushroom Leek Risotto
This hearty plant-based risotto is loaded with shiitake, oyster, and crimini mushrooms, tender leeks, and a swirl of miso vegan butter. It's served with a fresh salad and lemon herb vinaigrette, and finished with vegan 'Parmesan'.
Nutritional facts
Protein
9g
Carbs
67g
Calories
580kcal
Fat
29g
Ingredients
Oyster Mushrooms, Italian Parsley, White Wine, Leeks, Lemon Juice, Miso Paste, Thyme, Crimini Mushroom, Arborio Rice, Kosher Salt, Agave Syrup, Dijon Mustard, Garlic, Black Pepper, Vegan Butter, Vegetable Base, Shiitake Mushrooms, Nutritional Yeast, Extra Virgin Olive Oil, Mixed Greens, Cherry Tomato, Chives, Vegan Parmesan
Contains mustard, celery, soybeans.
Reviews
4.1
Based on 238 reviews
Great flavor!
Linda · 10/10/26
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About Emily Peck
Chef Emily Peck is a health-supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools, and supportive guidance. As a longtime vegan, Peck strongly believes in the power of plants to help nourish and heal the mind and body. With experience in the culinary and nutrition aspects of addiction and eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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