Creamy Leek, Pea and Spinach Risotto


1 onion, finely chopped
2 leeks, finely sliced
300 g Arborio rice
500 ml unsweetened soy milk
700 ml vegetable stock
1 lemon, juice and zest, plus extra wedges to serve
100 g spinach
200 g peas
50 g vegan parmesan, optional, plus extra to serve
flat leaf parsley, chopped to serve


  1. Put the stock into a medium saucepan and gently warm through, keep on a low heat until ready to use.
  2. In a large deep casserole, heat 2 tbsp oil over a medium heat and add the onion and leeks. Gently cook for 10 minutes until soft and starting to turn translucent, season with salt and pepper.
  3. Add the rice and stir-fry for 2-3 minutes until the rice starts to turn clear.
  4. 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.
  5. Once the stock has been added, slowly add the soy milk. Keep cooking on a medium heat, stirring regularly until the rice is almost tender.
  6. Stir in the lemon juice, spinach and peas and season to taste. If using vegan parmesan, stir in the cheese now and garnish with the parsley, extra lemon wedges and Parmesan. Serve hot.

Makes 5 servings.

Source: Vegan Food & Living