Leek, Pea, and Spinach Risotto

Smooth, creamy and cozy

50 minutes

Serves 4

What you'll need…

  • Olive oil
  • 1 onion
  • 2 leeks
  • 300g risotto rice
  • 500ml plant based milk (soya, oat, almond etc)
  • 700ml vegetable stock
  • 1 lemon
  • 100g spinach
  • 200g peas
  • Flat leaf parsley
  • 50g vegan parmesan (optional)

The method


Place the vegetable stock into a large pot and gently warm through until ready to use. In the meantime, chop the onion and leeks.


In a large, deep dish, heat a glug of olive oil over a medium heat and add the onion and leeks. Fry for approximately 10 minutes or until soft. Add the rice and fry for a few minutes until it begins to turn clear.


Turn up to a high heat and begin to add in a ladle of stock one bit at a time. Constantly stir the rice until all of the stock is absorbed. Once all the stock has been added, pour in the plant based milk of your choice and keep on a medium heat until the rice is tender.


Zest and juice the lemon and add into the risotto along with the spinach and peas. Remember to season to your taste!


If using Parmesan add that in now, and serve with the parsley. Enjoy!

Recipe inspired by Alpro

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