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  • Recipes
  • Creamy Leek, Pea and Spinach Risotto

Creamy Leek, Pea and Spinach Risotto

Creamy Leek, Pea and Spinach Risotto

By Alpro Recipes
Published on 01 March 2021
A satisfying supper using easy store cupboard staples.
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Time and servings

40 minsTotal time
5 minsPrep time
35 minsCooking time

Ingredients

  • 1 tsp of olive oil, for frying
  • 200 g of peas
  • 100 g of spinach
  • 1 onion, finely chopped
  • 700 ml of vegetable stock
  • 500 ml of alpro soya unsweetened drink
  • 300 g of arborio rice
  • 2 leeks, finely sliced
  • 50 g of parmesan, optional, plus extra to serve
  • 1 handful of flat leaf parsley, chopped to serve
  • 1 lemon, juice and zest, plus extra wedges to serve

Method

  1. Step 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. Step 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. Step 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 parmesan.