Leek, Pea and Spinach Risotto
Servings 6
Total time 50mins

Leek, Pea and Spinach Risotto

large leaves



  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 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.
  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 Silk Soya 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. Garnish with parsley and extra lemon wedges.
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soy milk