Creamy Leek, Pea and Spinach Risotto
Main
Lactose free
Vegetarian
Soya
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Olive oil, for frying
1 onion, finely chopped
2 leeks, finely sliced
300g Arborio rice
500ml Alpro Soya Unsweetened drink
700ml vegetable stock
1 lemon, juice and zest, plus extra wedges to serve
100g spinach
200g peas
Flat leaf parsley, chopped to serve
50g Vegan parmensan, optional, plus extra to serve
Ingredients
Olive oil, for frying
1 onion, finely chopped
2 leeks, finely sliced
300g Arborio rice
500ml Alpro Soya Unsweetened drink
700ml vegetable stock
1 lemon, juice and zest, plus extra wedges to serve
100g spinach
200g peas
Flat leaf parsley, chopped to serve
50g Vegan parmensan, optional, plus extra to serve
Preparation
1
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 glug 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.
2
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 Alpro Soya Unsweetened drink. Keep cooking on a medium heat, stirring regularly until the rice is almost tender.
3
Stir in the lemon juice, spinach and peas and season to taste. If using parmesan, stir in the cheese now and garnish with the parsley, extra lemon wedges and vegan parmesan.
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