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 walnuts and vegan 'Parmesan' for texture.
Nutritional facts
Protein
9g
Carbs
67g
Calories
580kcal
Fat
29g
Ingredients
Arborio Rice, Leeks, Crimini Mushroom, Cherry Tomato, Shiitake Mushrooms, Oyster Mushrooms, White Wine, Extra Virgin Olive Oil, Mixed Greens, Vegan Parmesan, Vegan Butter, Lemon Juice, Vegetable Base, Miso Paste, Garlic, Nutritional Yeast, Chives, Italian Parsley, Thyme, Dijon Mustard, Agave Syrup, Kosher Salt, Black Pepper
Contains coconut, soybeans, celery, mustard.
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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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