Surplus Supper: Creamy Leek, Pea & Spinach Risotto from Alpro

14 October 2021

Our deliciously creamy 100% plant-based risotto is guaranteed to be a crowd pleaser.

Serves: 4-6
Prep time: 50 minutes

Oil for frying
1 onion, finely chopped
2 leeks, finely sliced
300g Arborio, Carnaroli or other risotto rice
500ml Alpro Soya No Sugars drink
700ml vegetable stock, reduced salt if available
1 lemon, juice and zest, plus extra wedges to serve
100g spinach
200g peas
Flat leaf parsley, chopped to serve
6 teaspoons nutritional yeast flakes (optional)


1. Put the stock into a medium saucepan and gently warm through, keep on a low heat until ready to use. In a large deep casserole, heat a glug of oil over a medium heat and add the onion and leeks. Gently fry for 10 minutes until soft and starting to turn translucent, season with salt and pepper. Add the rice and stir-fry for 2-3 minutes until the rice starts to turn clear.
2. Turn the heat up and start slowly stirring in a ladle of stock at a time. Stirring with a wooden spoon constantly and letting the stock absorb into the rice. Once the stock has been added, slowly add the Alpro Soya Unsweetened drink. Keep cooking on a medium heat, stirring regularly until the rice is almost tender.
3. Stir in the lemon juice, spinach and peas and season to taste. If using nutritional yeast flakes, stir in now and garnish with the parsley, extra lemon wedges and parmesan.

You can add any leftover cooked vegetables – simply chop up and add 5 minutes before the end of cooking to warm through. You can also use an Alpro nut drink or coconut drink in place of the Soya drink.

Download the full recipe