Creamy Leek, Pea and Spinach Risotto
Ingredients
Serves 4
- 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
Step 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.
Step 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.
Step 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.
