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Heat olive oil in a wide pan. Add the sliced leeks with salt and caramelise for 15–20 minutes, stirring, until golden or slightly golden brown.
Deglaze the pan with water as needed. Adding water will deglaze the pan and add more color to the leeks.
Push the leeks to the side of the pan, add vegan butter, and sauté shallot and garlic until fragrant. Stir together with the leeks.
Stir in arborio rice and toast for 2–3 minutes.
Over medium heat, deglaze the rice with white wine, mix until well absorbed.
Add stock gradually, one ladle at a time, stirring until the rice has absorbed the liquid before adding more.
Halfway through, stir in the miso paste. Continue until rice is creamy and al dente, 18–20 minutes total.
Finish with vegan parmesan and mix into the risotto. Drizzle some olive oil and top with chives. Serve warm and enjoy!