Vegan Leek and Bacon Risotto
Risotto is one of my favorite things to cook as a weeknight meal. And this leek risotto truly has it all. If cooked properly with care and attention you really can create a risotto that is restaurant quality from your very own kitchen.
This particular risotto is one of my favourites as it is creamy, cheesy and has a subtle hint of caramelised leeks which I love.
I made smokey, crispy tofu lardons which pair beautifully with the flavour of leeks and give this dish a little a protein boost that remains fairly unprocessed but has lots of flavour.
This dish is a great week night dinner that feels luxury but is fairly inexpensive to make and you wont believe its completely vegan!
So go ahead and treat yourself to a meal made with love to cheer you up after a long day!
Creamy vegan risotto ingredients and substitutes
- Smoked tofu- I use smoked tofu to make my tofu bacon lardons as its extra smokey but you can also use plain tofu if you cant find smoked or even vegan bacon bits if you prefer.
- Leeks- Leeks provide a subtle onion flavor that can be sweetened if caramelized. Caramelizing leeks can take a while but they are worth it for the deep flavors they bring to this dish. You could leave the leeks out of this if you wish to.
- Stock- I use vegan chicken oxo cubes for my stock but you can use any vegetable stock. The stock bring extra flavor and saltiness so don’t substitute for plain water as you’ll miss out on all that flavor.
- Arborio rice – Arborio is a high starch rice grain which gives risotto a creamy texture. A good risotto is all about texture so this rice is essential. As always a little rice goes a long way so its worth a purchase for the creamiest glossiest risotto.
- Cream cheese- This brings a smooth, creamy element to the dish. Feel free to substitute this with any vegan cream or extra parmesan.
- Liquid smoke- Liquid smoke is a next level smoke seasoning that I think is a must in your cupboard. Sure smoked paprika is good for a smokey flavor but once you’ve tried liquid smoke you’ll never look back! In this recipe the liquid smoke really elevates the tofu bacon lardons.
FAQs
- Can I sub out the rice for ordinary?- Try not to do this, the type of rice is essential to the finished product in this dish. Other rice types just wont get you a perfectly silky risotto.
- When will I know my risotto is cooked?- Unlike other rice risotto is to be served al dente so be sure to test as you go when cooking to ensure you’ve got the right liquid ratio when serving al dente.
Creamy Leek and 'Bacon' Risotto
Creamy Arborio rice meets rich flavoursome leeks and vegan 'bacon' for a savoury and satisfying flavour.
Ingredients
- 200 g Smoked tofu
- 1/2 Onion
- 2 Garlic cloves minced
- 2 Leeks
- 450 ml Vegetable stock
- 150 g Arborio rice
- 50 g Cream cheese
- Parmesan to serve
Marinade
- 1 tbsp Liquid smoke
- 2 tbsp Soy sauce
- 1 tbsp Smoked paprika
- 1 tsp Garlic granules
Instructions
- Mix up the marinade ingredients. Cube up the tofu and pop into a container with a lid. Pour on the marinade and put the lid on the container. Shake the container until the tofu is all coated. Set aside in the fridge for later.
- Dice up and fry off the onion until translucent then add in the minced garlic and the leeks. Cook the leeks until softened.
- Add the dried risotto rice and stir to combine well.
- Add a ladle of the stock and cook until absorbed then add another. Repeat this process until all the stock is used up.
- Meanwhile remove the tofu from the fridge and fry up in some oil until crispy. Set this aside to top the risotto when done.
- Once the risotto rice has cooked through stir in the cream cheese.
- Serve up topped with the smoked tofu pieces and parmesan.
- Enjoy!
Notes
Adding liquid- The trick to a good risotto is the way the water is added. As the rice releases starches as it cooks its important to gradually ladle the stock and asses the consistency and how cooked the rice is throughout. Risotto is a labour of love but it really is special if cooked properly.
Stock temperature- Risotto calls for hot stock to be ladled into the rice so be sure to make your stock just before you need it or you could leave it on a simmer in a separate pan next to your rice.
Here are some other delicious plant based recipes to try
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