Mushroom Leek Risotto (Paleo, AIP, Whole30)

This Mushroom Leek Risotto is super easy to make, and requires just 7 ingredients! Packed with nutrient-dense mushrooms, leeks and cauliflower rice, this risotto is a healthy comfort food you will have on repeat! It’s also grain-free, dairy-free, paleo, AIP and Whole30 compliant, as well as coconut-free.

Are you starting to get bored of the same old paleo/AIP side dishes you’ve been making since you embarked on the Autoimmune Protocol or a paleo diet? Are roasted veggies and salads on repeat starting to get….repetitive?

Well, fear not! I have a new, amazingly simple, yet spectacularly delicious AIP/Paleo side dish to share with you, today.

This AIP/Paleo Mushroom Leek Risotto will blow your socks off! It’s the perfect savory, creamy comfort-food goodness that will take you less than 30 minutes to prepare, and will be your new favorite side dish to eat on repeat forever and ever.

It only requires 7 ingredients, one dish and less than 30 minutes to prepare. It’s also paleo, AIP, Whole30, keto, vegan (if you swap the bone broth for vegetable broth) and it’s like a big warm hug in a bowl. #allthegoals

Let’s get started!

Equipment needed

Here’s the thing. You could do this whole paleo mushroom leek risotto with just a chef’s knife, cutting board and 12″ skillet. Easy peasy. Minimal equipment. Minimal cleanup.

But, I love my food processor. I love how easy it makes slicing, dicing and ricing vegetables. Working in batches, I just threw in my cauliflower florets, then the leek (roughly chopped), and then the mushrooms (also roughly chopped, and it made everything the size of rice for this recipe.

This recipe would taste exactly the same, though, if you used store-bought cauliflower rice (or cauliflower rice that you’ve previously made and frozen), and diced your leek and mushrooms with a knife and cutting board. It just might take a little more time, depending on how skilled you are with a knife. But you’ll also have fewer dishes to clean, afterward. Win some, lose some.

this recipe!

What ingredients do I need for this paleo Mushroom Leek Risotto?

Traditional risottos are made with rice, butter, cheese and wine. Unfortunately (or fortunately), none of those ingredients are AIP-friendly or paleo. So that gives us a chance to experiment and make a deliciously savory, creamy risotto using only nutrient-dense, whole foods ingredients! Yay! #goodforyouingredientsonly

Many recipes for paleo risotto replace the dairy with coconut products, but I was also trying to develop this recipe without coconut for those of you who are allergic to it, or just plain sick of it. There are a LOT of paleo and AIP recipes on the internet with coconut, let me tell you. So this paleo risotto is coconut free. And I think it’s a winner. Let me know what you think in the comments.

In keeping with the quick and easy theme for all my recipes, I kept the ingredients list minimal for this paleo Mushroom Leek Risotto, while still maintaining maximal flavor. I find that a short ingredients list actually helps dishes taste better, because it allows the individual ingredients to shine. Too many ingredients start to drown each other out. You know what I mean?

It’s kind of like music. If there are too many sounds going on at once, it starts to sound garbled.

Did I just lose you? Sorry.

Anywhooo, back to the ingredients! Here’s what you’ll need:

• olive oil
• cauliflower rice (or fresh cauliflower you rice yourself in your food processor)
• a leek
• mushrooms
• dried sage
• bone broth
• sea salt

Easy enough?

How to make Mushroom Leek Risotto (Paleo, AIP, Whole30)

Wash and dice your vegetables. I used my food processor to quickly “rice” fresh cauliflower, mushrooms and the leek, but you can also use a knife and cutting board.

Warm a large skillet over medium heat. Add olive oil and continue to heat until olive oil is warm and shimmering (but not smoking!).

Add diced leek and mushrooms to skillet and sauté until leeks start to soften and mushrooms begin to sweat, about 3 minutes.

Add cauliflower rice, dried sage and sea salt, and continue sautéing for another 3 minutes.

Add broth, cover and cook about 8 minutes, stirring occasionally, until cauliflower rice is soft.

Serve warm and top with AIP grated parmesan, if desired. (Or real parmesan if you can do dairy).

Other recipes to try

My favorite topping to add to this paleo mushroom leek risotto is my AIP grated parmesan. It’s super easy to make and gives a wholesome umami punch to anything and everything.

If you love cauliflower, you should try this Simple AIP Cauliflower Gratin or this PB&J Cauliflower N’oatmeal.

Or, if you’re just looking for delicious and easy side dishes, look no further than the recipe archives.

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