Serves
4
Ingredients
- 1/2 cup water
- 4 cups vegetable stock
- 3 tablespoons olive oil
- 2 leeks sliced (white only)
- 4 garlic cloves, rough chopped
- 500g mushrooms
- Salt and pepper
- 1 1/2 tablespoons fresh rosemary (or thyme or sage)
- 1 cup arborio rice
- 1/2 cup white wine
- 1/2 cup vegan parmesan
- Lemon zest or truffle oil are optional
Method
Heat stock and water in a pan.
Slice the leeks into thin slices.
In a large fry pan, heat the oil over medium heat. Add the sliced leeks, garlic, and mushrooms, season generously with salt and pepper, and saute, stirring until mushrooms release their liquid. Add the rosemary. Turn the heat up and caramelize the mushrooms a bit, cooking off their liquid.
Set 2/3rds of the mushrooms aside on a plate. Lower heat to med-low and add the rice to the fry pan toasting the rice a bit, 2-3 minutes. Add the wine, and scrape up any brown bits. Cook off all the wine.
Ladle the warm stock into the rice- one cup at a time, stirring, scraping up any sticking rice, and letting the rice absorb the broth before adding more. Increase heat to medium. This process will take about 20 minutes.
Once 4 cups of broth are absorbed and the rice is done stir in the mushrooms you set aside, and the cheese and taste, adjusting salt and pepper to your liking. Add more stock if required.
Divide among bowls and garnish with lemon zest, more parmesan, or truffle oil.
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Sparkling Eats 
looks delicious!