Creamy Leek, Pea & Spinach Risotto
Serves: 4
Nutrition: Per serving
Energy
466 Kcal
Fat
8.8g
Saturates
3.5g
Sugars
5.7g
Salt
0.76g
A comforting cosy dish for those colder autumn evenings! Its full of bright flavours and low in saturated fats, low in salt and 2 of your 5 a day in one portion!
Ingredients
700ml reduced salt vegetable stock
1 tbsp olive oil
1 onion, finely chopped
2 leeks, finely sliced
300g Arborio rice
125ml dry white wine (optional)
500ml Alpro Soya No Sugars drink
1 lemon, juice and zest, plus extra wedges to serve
100g spinach
200g peas
50g Parmesan (standard or vegan), finely grated
Flat leaf parsley, large handful, chopped to serve
Good pinch of freshly ground black pepper
Method
Put the stock into a medium saucepan and gently warm through, keep on a low heat until ready to use.
In a large saucepan, heat the oil over a medium heat and add the onion and leeks. Gently fry for 10 minutes until soft and starting to turn translucent. Add the rice and stir-fry for 2-3 minutes until the rice starts to turn clear.
Turn the heat up and add the wine (if using), and cook until it evaporates, stirring gently all the time.
On a medium to high heat, add a ladle of stock at a time, stirring with a wooden spoon constantly letting the stock absorb into the rice before adding the next ladle. Once all the stock has been added, slowly add the Alpro Soya No Sugars drink. Keep cooking stirring regularly until the rice is almost tender.
Stir in the lemon juice, zest, spinach and peas and season with black pepper to taste, cook for another 2-3 minutes. Stir in parmesan and parsley just before serving. Serve with lemon wedges.