Creamy Leek, Pea and Spinach Risotto

Ingredients

  • Olive oil, for frying
  • 1 onion, finely chopped
  • 2 leeks, finely sliced
  • 300g Arborio rice
  • 500ml Alpro Soya Unsweetened drink
  • 700ml vegetable stock
  • 1 lemon, juice and zest, plus extra wedges to serve
  • 100g spinach
  • 200g peas
  • Flat leaf parsley, chopped to serve
  • 50g Vegan parmensan, optional, plus extra to serve

Preparation

  1. Put the stock into a medium saucepan and gently warm through, keep on a low heat until ready to use. In a large deep casserole, heat a glug of oil over a medium heat and add the onion and leeks. Gently fry for 10 minutes until soft and starting to turn translucent, season with salt and pepper. Add the rice and stir-fry for 2-3 minutes until the rice starts to turn clear.
  2. Turn the heat up and start slowly stirring in a ladle of stock at a time. Stirring with a wooden spoon constantly and letting the stock absorb into the rice. Once the stock has been added, slowly add the Alpro Soya Unsweetened drink. Keep cooking on a medium heat, stirring regularly until the rice is almost tender.
  3. Stir in the lemon juice, spinach and peas and season to taste. If using parmesan, stir in the cheese now and garnish with the parsley, extra lemon wedges and parmesan.
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