Vegan leek and lemon risotto

Instructions

• Heat oil in a large pan.
• Add leeks and garlic, cook till it starts to become soft.
• Add rice and cook for a few minutes.
• Add wine and let reduce whilst stirring, start adding stock ladleful at a time and in-between keep stirring untill all liquid is absorbed.
• When all stock is added add the peas, cook for 2 minutes and add the spinach and diced lemon peel.
• Season with salt and pepper cook for 2 minutes more.
• Serve and garnish with chopped parsley.