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    Home » Vegan Recipes » Vegan Main Courses » Leek and Pea Risotto

    Leek and Pea Risotto

    Published: Oct 9, 2015 · Modified: May 11, 2022 by Kate Ford · This post may contain affiliate links.

    leek and pea risotto
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    pinterest pin for leek and pea risotto

    This deliciously creamy leek and pea risotto is vibrant in colour and packed with fresh green flavours. Easy to make and on the table in 25 minutes.

    🍴Why you will love this recipe

    Making risotto can be a relaxing process, standing at the hob and stirring, glass of wine in hand. If you haven't made risotto before, this is a great recipe to start with. Cheap and easy with minimal ingredients but maximum flavour, (and this article from the Guardian How to Make the Perfect Risotto is well worth a read).

    Half the peas are blitzed with a little stock and some baby spinach, which really adds to the smooth and creamy texture of the risotto, and boosts the vibrant green colour and flavour.

    I serve this leek and pea risotto on its own, or sometimes with a crisp green salad and, for a special occasion, some lovely vegan garlic bread or garlic dough balls!

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your leek and pea risotto
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    ingredients for leek and pea risotto

    📝 What you need

    Risotto rice is a short-grain rice with high starch content which makes for a very creamy risotto. Look out for either arborio or carnaroli rice in shops - they are very widely available and inexpensive. These varieties can absorb a lot of liquid without becoming mushy, which makes risotto such a wonderful dish.

    Frozen peas make this a quick and easy dish, (but by all means use fresh peas if you have some). They need to be defrosted - either blast for 1 minute in a microwave or soak in a bowl of boiling water whilst you prepare the rest of the risotto.

    Leek gives the savoury flavour-base to your risotto.

    Vegan parmesan is optional but really finishes off this dish. My favourites are Violife Prosociano or 'Oh, Grate!' by I am Nut OK. I like to stir two-thirds through the risotto at the end of cooking and scatter the rest over the top to serve.

    👩🏽‍🍳 How to make your leek and pea risotto

    For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.

    slice and fry leeks

    Trim and thinly slice the leek, and peel and crush the garlic. Fry both in olive oil until soft, then stir through the rice.

    add rice and stock

    Add the vegetable stock little by little, stirring frequently, until the rice is almost cooked through.

    blitz peas and remaining stock

    Put half the peas, the spinach and remaining stock into a blender and blitz until completely smooth. Stir through the risotto along with the remaining peas and cook for a minute or two. Stir through the vegan parmesan, season and serve immediately.

    🔪 Top Tips & FAQs

    The more stirring you do during cooking, the creamier your risotto will be. At the end of cooking you can use a whisk to very vigorously beat the risotto which gives an especially creamy result.

    You may need a little more than 600ml stock for the rice to cook through, it will be different every time you make it. If you run out, just add boiling water instead.

    Try to serve the risotto as soon as you can after cooking, for the very best texture and vibrant colour and flavour.

    pea and leek risotto
    Can you freeze risotto?

    You can, but the texture of the rice becomes quite grainy and the lovely creaminess of the risotto won't be the same. If you can, always serve it straight after cooking.

    How long will my leek and pea risotto keep in the fridge?

    As long as it is transferred to an airtight container and kept in the fridge, you can keep the risotto for 24 hours but it must be reheated to piping hot before serving. You will need to add a splash more water to loosen the texture, and the rice won't have quite the same 'bite' after a day in the fridge. If in doubt, consult the Food Standards Agency's advice on rice.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Vegan Leek and Potato Soup
      Vegan Leek & Potato Soup
    • Pearl Barley recipe
      Pearl Barley with butternut squash & kale
    • Peapod Soup
      Peapod Soup with potato and mint
    • mushroom risotto without wine
      Creamy Mushroom Risotto without wine

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    leek and pea risotto

    Leek and Pea Risotto

    Kate Ford | The Veg Space
    This deliciously creamy leek and pea risotto is vibrant in colour and packed with fresh green flavours. Easy to make and on the table in 25 minutes.
    5 from 10 votes
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    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Main
    Cuisine British
    Servings 2 people
    Calories 645 kcal

    Ingredients
     
     

    • 1 leek
    • 1 clove garlic
    • 2 tablespoon olive or rapeseed oil
    • 180 g risotto rice arborio or carnaroli rice
    • 750 ml vegetable stock you will use 600ml in the risotto and 150ml to blitz with the peas
    • 250 g frozen peas defrosted
    • handful baby spinach leaves
    • 30 g vegan parmesan-style cheese optional

    Instructions
     

    • Trim and finely slice the leek. Peel and crush the garlic clove.
    • Heat the oil in a large frying pan or casserole dish and gently fry the leek and garlic for 3-4 minutes until soft.
    • Add the rice and cook for a minute, then add a ladleful of vegetable stock. Stir frequently and continue to add more stock little by little until for 15 minutes or so until the rice is almost cooked through but still retains some bite. Season well with salt and black pepper.
    • Meanwhile, put half the defrosted peas into a blender or mini-chopper with the spinach and 150ml of the vegetable stock. Blitz to a smooth purée.
    • Add the pea mixture to the risotto along with the remaining peas and cook for 2 more minutes until thick.
    • Stir through the grated vegan cheese (if using). Taste and adjust seasoning, then serve immediately.

    ENVIRONMENTAL INFORMATION

    Video

    Notes

    The more stirring you do during cooking, the creamier your risotto will be. At the end of cooking you can use a whisk to very vigorously beat the risotto which gives an especially creamy result.
    You may need a little more than 600ml stock for the rice to cook through, it will be different every time you make it. If you run out, just add boiling water instead.
    Try to serve the risotto as soon as you can after cooking, for the very best texture and vibrant colour and flavour.

    Nutrition

    Serving: 1portionCalories: 645kcalCarbohydrates: 105gProtein: 14gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 1667mgPotassium: 460mgFiber: 11gSugar: 12gVitamin A: 2497IUVitamin C: 56mgCalcium: 74mgIron: 7mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    « Vegan Polenta with garlic wild mushrooms
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Lesley says

      May 18, 2022 at 5:51 pm

      Delicious risotto. Thank you Kate got the recipe. Easy and very tasty as always 🙂

      Reply
      • Kate Ford says

        May 19, 2022 at 10:39 am

        That's great to hear, thanks Lesley! x

        Reply
    2. Toni says

      May 11, 2022 at 1:17 pm

      I seriously love the color! And it tates really amazing! Thanks for the recipe!

      Reply
    3. Lauren says

      May 11, 2022 at 12:51 pm

      Love this! So creamy but fresh at the same time.

      Reply
    4. Amanda says

      May 11, 2022 at 12:45 pm

      This is such a great take on spring risotto! I love the pretty color the peas added. Everything tasted so fresh.

      Reply
      • Kate Ford says

        May 11, 2022 at 12:54 pm

        Thanks Amanda! X

        Reply
    5. Claudia Lamascolo says

      May 11, 2022 at 12:37 pm

      these are two great flavors together and we never tried leeks before will make this again for sure

      Reply
    6. Beth says

      May 11, 2022 at 12:24 pm

      I can't wait to try this! The leek and peas add so much flavor and so many health benefits. This is the best risotto I've seen in a while!

      Reply
    7. Katie says

      November 13, 2015 at 9:11 pm

      I've never tried an oven-baked risotto but I really love the low maintenance approach. I'll certainly be giving this a go.

      Katie xoxo
      Katiecakes

      Reply
    8. Kavey says

      October 09, 2015 at 3:51 pm

      I keep meaning to try an oven-baked risotto. Love your pattern of pumpkin on the top too!

      Reply
    9. Becca @ Amuse Your Bouche says

      October 09, 2015 at 3:25 pm

      Love the decoration on top, so pretty and effective 🙂 this looks absolutely delicious, you can't beat a risotto, especially an easy oven-baked one!

      Reply
    10. Kate @ Veggie Desserts says

      October 09, 2015 at 3:11 pm

      This sounds great! I love pumpkin season and putting it with leek in a risotto is a great idea. Yum!

      Reply

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