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Leek Risotto with Spring Peas

Prep Time5 minutes
Cook Time35 minutes
Course: Main Course
Servings: 4


  • blender


  • 1/4 cup olive oil extra virgin, more as needed
  • 1 medium leek halved and thinly sliced
  • 1 cup peas fresh or frozen and thawed
  • 2 shallots small, finely diced
  • 2 cloves garlic minced
  • 1 1/2 cups arborio rice
  • 6 cups vegetable broth
  • 1-2 tbsp vegan butter optional
  • salt to taste
  • black pepper to taste


  • In a large pot, bring the vegetable broth to a low simmer then lower the heat to keep warm.
  • Add 2 tbsp oil to a medium pan over medium heat. Once hot, add the leek, season with a touch of salt and pepper and sauté until tender, stirring constantly, about 4-6 minutes. Remove from the pan and set aside.
  • Add 1 tbsp oil to the same pan over medium heat. Once hot, add the peas and season with salt and pepper. Sauté until lightly brown on the skin, roughly 6-8 minutes, tossing often. Set aside.
  • Add half of your sautéed leek, half of your peas, 1 tsp salt and pepper to taste to a blender along with 1/2-1 cup of broth. Blend until smooth, adjusting to taste.
  • In a large, shallow pan over medium heat, add 1 tbsp oil and once hot, add the shallot. Sauté until completely tender, seasoning again with salt and pepper. Next add garlic and sauté for another minute.
  • Add the rice to the pan and toss, making sure each grain of rice is coated. Once shiny, start to add the vegetable broth, about 1/2 cup of broth at a time. Lower the heat and stir occasionally, until broth is slowly absorbed. When most of the broth has been absorbed, add another 1/2 cup of broth. Continue until all of the broth has been absorbed.
  • Remove the pan from the heat, and stir in vegan butter to finish if desired. Season with salt and pepper, to taste, and serve with reserved leek and peas to top.