Creamy Leek Pea Risotto

Trim and finely slice the leek (1). Peel and crush the garlic (1 clove). Heat the olive oil (2 tbsp) in a large frying pan or casserole dish and gently fry the leek (1) and garlic (1 clove) for 3-4 minutes until soft. Start 3m timer

Add the risotto (180 g) and cook for a minute, then add a ladleful of vegetable stock (750 ml). Stir frequently and continue to add more [vegetable stock] little by little for 15 minutes or so until the [risotto] is almost cooked through but still retains some bite. Season well with [salt to_taste] and [black pepper to_taste]. Start 15m timer

Meanwhile, put half the frozen peas (250 g) into a blender or mini-chopper with the baby spinach (1 handful) and vegetable stock (150 ml). Blitz to a smooth purée. Add the pea mixture to the risotto along with the remaining [frozen peas] and cook for 2 more minutes until thick. Stir through the grated vegan parmesan (30 g) (if using). Taste and adjust seasoning, then serve immediately. Start 2m timer