Ingredients
4 cups vegetable broth
2 tablespoons vegan butter
1 tablespoon olive oil
1 leek, trimmed and sliced
1 ½ cups arborio rice
1 cup dry white wine
Fresh vegetables such as asparagus, peas or mushrooms
Directions
Bring vegetable broth to a simmer in a large sauce pan over medium heat.
In a large skillet, heat butter and olive oil over medium heat. When the butter has melted, add the leaks. Sauté until the leeks have softened, about 3 minutes. Add the rice. Sauté until the rice is fragrant and nutty and the edges of the rice grains are translucent, about 4 minutes. Each grain should be coated in fat and the rice will start to toast.
Reduce the heat to medium low and use the cup of white wine to deglaze the pan. Once the wine has been absorbed by the rice, beginning adding in the broth ½ cup at a time. Stir frequently and allow the liquid to absorb into the rice before adding more liquid. Repeat the process until all of the broth has been added and absorbed into the rice.
Prepare your vegetables separately. You can either steam or sauté them. When ready to serve, plate the rice and place the vegetables on top.
Serves 4 as an entrée.
