Vegan Leek and Pea Risotto

A springtime risotto recipe made with leeks, peas, spinach and fresh herbs best topped with roasted asparagus.

2 tablespoons olive oil
2 cups leeks (white and light green parts only), sliced and washed well
1 tablespoon garlic, freshly grated or minced (from 2-3 large cloves)
1 1/4 cups arborio rice
1 teaspoon fine sea salt, divided
1/2 cup white wine (or use 2-3 tablespoons of lemon juice and enough water to make 1/2 cup)
4 cups vegetable stock
2 cups water
1/2 cup baby peas, frozen or fresh
1 cup baby spinach, chopped
1/4 cup fresh herbs, chopped (basil and parsley)

View the full recipe at NOURISHED. the blog →