Home VM Healthy RecipesVM Recipes By MealMains Vegan leek and lemon risotto

Vegan leek and lemon risotto

As seen on G─žand il-Vegan

by Lino Cini

Vegan leek and lemon risotto

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2tbls olive oil,
  • 2 cups leeks diced,
  • 1 tbls garlic crushed,
  • 1 and a quarter cup rice (preferably arborio),
  • sea salt and pepper,
  • 1/2 cup vegan white wine,
  • peel of 1 lemon finely chopped,
  • 6 cups veg stock,
  • 1/2 cup fresh peas,
  • 1 cup spinach chopped,
  • parsley to garnish.


  • 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.

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