Leek, Pea and Spinach Risotto

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Servings
4-6
Total Time
50 min

Leek, Pea and Spinach Risotto
Ingredients
  • Olive oil, for frying
  • 1 onion, finely chopped
  • 2 leeks, finely sliced
  • 300 g Arborio rice
  • 500 ml Silk Soya unsweetened drink
  • 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)
  • Flat leaf parsley, chopped, to serve

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Preparation
  • 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 splash 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.
  • 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 Silk Soya drink. Keep cooking on a medium heat, stirring regularly until the rice is almost tender.
  • Stir in the lemon juice, spinach and peas and season to taste. Garnish with parsley and extra lemon wedges.