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Rich, savory, and so satisfying— this Caramelised Leeks Risotto highlights the natural flavors and sweetness from caramelised leeks. It takes some patience cooking down the leeks until lightly brown but it’s so worth it!
Everything cooks in one pan with the caramelised leeks so all the flavors blend into this risotto recipe. The addition of miso paste also adds extra depth and umami to every bite! This is perfect for sharing and best served freshly cooked.
WHY YOU’LL LOVE THIS CARAMELISED LEEKS RISOTTO
- It’s super comforting and perfect for sharing!
- It comes together in one pan
- Uses a few simple, key ingredients
INGREDIENTS YOU’LL NEED TO MAKE THIS
- Leeks – caramelised until sweet and tender. Slice lengthwise, then thinly into half-moons (like “C” shapes).
- Arborio rice – starchy short-grain rice that makes risotto creamy.
- White miso paste – stirred in midway for a gentle umami boost.
- White wine – brightens and balances the richness.
- Vegetable stock – added gradually for that creamy risotto texture.
- Aromatics – shallot and garlic sautéed alongside the leeks.
- Finishes – vegan parmesan, extra virgin olive oil, and chives.
RISOTTO
- 1 tbsp olive oil
- 17.5 oz leeks about 2 large, trimmed, slice horizontally then thinly sliced into half-moons
- Pinch salt
- Water to deglaze
- 1 tbsp vegan butter
- 1 shallot brunoise or finely minced
- 3 cloves garlic minced
- 1.5 cups 300 g arborio rice (uncooked)
- ½ cup white wine
- 7 –8 cups vegetable stock warmed
- 1 tbsp white miso paste
TO FINISH
- Grated vegan parmesan optional but highly recommended!
- Extra virgin olive oil for finishing
- Fresh chives for garnish
SOME RECIPE TIPS
- Keep your stock hot throughout cooking for even absorption. I keep mine on very low heat in the pot throughout cooking.
- Stir often but not constantly—you want to release starch without breaking the grains.
- Add miso halfway instead of at the end so it integrates smoothly without losing its depth.
TO MAKE THE RISOTTO
- Heat olive oil in a wide pan. Add the sliced leeks with salt and caramelise for 15–20 minutes, stirring, until golden or slightly golden brown.
- Deglaze the pan with water as needed. Adding water will deglaze the pan and add more color to the leeks.
- Push the leeks to the side of the pan, add vegan butter, and sauté shallot and garlic until fragrant. Stir together with the leeks.
- Stir in arborio rice and toast for 2–3 minutes.
- Over medium heat, deglaze the rice with white wine, mix until well absorbed.
- Add stock gradually, one ladle at a time, stirring until the rice has absorbed the liquid before adding more.
- Halfway through, stir in the miso paste. Continue until rice is creamy and al dente, 18–20 minutes total.
- Finish with vegan parmesan and mix into the risotto. Drizzle some olive oil and top with chives. Serve warm and enjoy!
MORE RECIPES YOU’LL LOVE
- Seared Leeks and King Oyster Mushrooms with Miso Butter & Lemon
- Filipino Spaghetti
- Burger Steaks and Gravy
- Kimchi Fried Rice
- Clay Pot Rice
- Miso Butter Fried Rice
- Mushroom & Tofu Patties with Garlic Sauce
- Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms
Caramelised Leeks Risotto (Vegan Recipe)
Rich, savory, and so satisfying— this Caramelised Leeks Risotto highlights the natural flavors and sweetness from caramelised leeks. It takes some patience cooking down the leeks until lightly brown but it’s so worth it! Everything cooks in one pan with the caramelised leeks so all the flavors blend into this risotto recipe. The addition of miso paste also adds extra depth and umami to every bite! This is perfect for sharing and best served freshly cooked.
Ingredients
RISOTTO
- 1 tbsp olive oil
- 17.5 oz leeks about 2 large, trimmed, slice horizontally then thinly sliced into half-moons
- Pinch salt
- Water to deglaze
- 1 tbsp vegan butter
- 1 shallot brunoise or finely minced
- 3 cloves garlic minced
- 1.5 cups arborio rice (uncooked)
- ½ cup white wine
- 7-8 cups vegetable stock warmed
- 1 tbsp white miso paste
TO FINISH
- Grated vegan parmesan optional but highly recommended!
- Extra virgin olive oil for finishing
- Fresh chives , chopped for garnish
Instructions
- Heat olive oil in a wide pan. Add the sliced leeks with salt and caramelise for 15–20 minutes, stirring, until golden or slightly golden brown.
- Deglaze the pan with water as needed. Adding water will deglaze the pan and add more color to the leeks.
- Push the leeks to the side of the pan, add vegan butter, and sauté shallot and garlic until fragrant. Stir together with the leeks.
- Stir in arborio rice and toast for 2–3 minutes.
- Over medium heat, deglaze the rice with white wine, mix until well absorbed.
- Add stock gradually, one ladle at a time, stirring until the rice has absorbed the liquid before adding more.
- Halfway through, stir in the miso paste. Continue until rice is creamy and al dente, 18–20 minutes total.
- Finish with vegan parmesan and mix into the risotto. Drizzle some olive oil and top with chives. Serve warm and enjoy!
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Notes
- Keep your stock hot throughout cooking for even absorption. I keep mine on very low heat in the pot throughout cooking.
- Stir often but not constantly—you want to release starch without breaking the grains.
- Add miso halfway instead of at the end so it integrates smoothly without losing its depth.
NUTRITIONAL INFO
Serving: 1serving | Calories: 350kcal | Carbohydrates: 68g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1484mg | Potassium: 265mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2465IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 5mg
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