Best enjoyed spread over a thick slice of sourdough
Smooth, creamy and cozy
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