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  • Creamy Leek, Pea and Spinach Risotto

Creamy Leek, Pea and Spinach Risotto

50m
Creamy Leek, Pea and Spinach Risotto
  • 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

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.