Vegan Leek and Spring Vegetable Risotto

vegan leek and spring vegetable risotto

risotto on leek

Ingredients:

• 2 tablespoons olive oil

• 3 leeks, trimmed (use white and light green parts only) and sliced (soak sliced leeks in water to clean off sand and drain)

• Salt and pepper, to taste

• 1 1/2 cups arborio rice

• 1/4 cup dry white wine (I used Sauvignon blanc)

• ~4 cups vegetable stock

• 1/2 bunch or ~5 stalks asparagus, trim off ends and chop into 1 inch pieces (You can swap in chopped broccoli or something else too!)

• 1 cup frozen peas

• 1/2 lemon, zested and juiced

Preparation:

1. In a large, deep pan over medium heat, add oil. Once hot, add the sliced leeks and sauté until soft. Season with salt and pepper. I like seasoning at each step to build the most flavor.

2. Add the rice and stir to coat in the oil. Cook, stirring occasionally for about 3 minutes.

3. Pour in the white wine and continue to cook, stirring until the wine is completely absorbed, about 4 minutes. Season again with salt and pepper, to taste.

4. Gradually add the stock, about 1/4 cup at a time, stirring continuously. Really though, don’t stop stirring!

5. Make sure all of the liquid has been absorbed before each addition. Keep adding ~1/4 cups of stock until the rice is cooked through. Make sure to keep stirring so rice doesn’t burn!

6. Before you add the last cup of stock, add in the asparagus and peas. Stir to combine and then continue gradually adding the remaining liquid until finished. The rice should be cooked through and soft and the vegetables vibrant.

7. Add in 1 teaspoon of lemon zest and juice of 1/2 a lemon. Stir again to combine. Taste and adjust the seasoning if necessary.

8. Enjoy with some extra lemon zest and fresh cracked pepper.