Leek, Pea, and Spinach Risotto

Smooth, creamy and cozy - recipe inspired by Alpro

50 minutes

Serves 4

What you will 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)
Risotto

The method

1

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

2

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.

3

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.

4

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

5

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

Share on

Have a question?

View our FAQ or drop us a message and we'll see how we can help.

Contact Us