Smoky leek and mushroom risotto

Smoky leek and mushroom risotto

Total: 55 min. | Active: 40 min.
vegan, lactose-free
Nutritional value / person: 719 kcal
, Fat: 33 g
, Carbohydrate: 77 g
, Protein: 25 g
Smoky, crispy, creamy – this risotto will bring the taste of fire and forest to your kitchen!


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Mushrooms and leek

400 g mixed mushrooms, cut into pieces
2 leek, cut into thin rings
2 tbsp olive oil


1 tbsp olive oil
2 onions, finely chopped
300 g risotto rice (e.g. Carnaroli)
9 dl vegetable bouillon
2 smoked sticks (vegan), cut into pieces
80 g cashew nuts
1 ½ dl water


1 tbsp olive oil
2 tbsp pine nuts
3 garlic cloves, finely chopped
4 sprigs parsley, finely chopped
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How it's done

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Mushrooms and leek

Mix the mushrooms and leek with the oil, place on a baking tray lined with baking paper.

Roast in the oven

Approx. 15 mins. in the centre of an oven preheated to 220 °C. Remove, set aside the vegetables.


Heat the oil in a pan. Sauté the onions. Add the rice and sauté until translucent, stirring constantly. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Add the mushrooms, leek and smoked sticks, simmer for approx. 20 mins. until the rice is creamy and al dente. Puree the cashew nuts with the water until smooth, stir into the risotto.

smoked stick (vegan), cut into pieces / smoked sticks (vegan), cut into pieces


Heat the oil in a non-stick frying pan. Toast the pine nuts for approx. 2 mins., add the garlic and fry briefly. Plate up the risotto, garnish with the topping and parsley.


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