Mushroom and Leek Risotto (Vegan + GF)

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Ingredients

3 ½ - 4 cups vegetable broth
2 Tbsp olive oil ((divided))
8 ounces bella or crimini mushrooms ((sub up to half with shiitake // brushed clean, sliced))
Sea salt + black pepper to taste
3/4 cup thinly sliced leeks ((well rinsed and dried* // or sub shallot))
1 cup arborio rice
1/4 cup dry white wine ((or sub more vegetable broth))
1 Tbsp vegan butter ((optional))
1/4 cup vegan parmesan cheese
Fresh chopped parsley ((optional // to garnish))

As published by Minimalist Baker.

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