Time to prepare: 10 mins
Time to cook: 30 mins
Dietary requirements: Dairy-free, Vegan
1 shallot, peeled and finely diced
2 garlic cloves, peeled and finely diced
2 large leeks, cleaned and thinly sliced
1 tbsp olive oil
1 litre/1¾ pint vegetable stock
230g/generous 8oz arborio risotto rice, rinsed
150ml/¼ pint white wine
Sprig of fresh thyme, for serving
For the vegan Parmesan
75g/generous 2½ oz cashew nuts
3 tsp nutritional yeast
1 tsp onion powder
½ tsp garlic powder
½ tsp salt
To make the vegan parmesan cheese
Place all ingredients into a food processor, and blend until fine.
To make the leek risotto
Chop and prep all the vegetables.
Add the olive oil to a pan, on a medium heat. When hot add the shallot, garlic, and leeks. Sauté for about 4 minutes.
Boil the vegetable broth.
Add the rinsed arborio rice to the sautéing vegetables and sauté for 1 minute, stirring the rice thoroughly, ensuring the rice gets coated in the sautéed oil.
Add the white wine and cook for a further 2 minutes.
On a medium-low heat, slowly begin to add the broth, about 150ml at a time, stirring once added, and then leaving to simmer for about 4 minutes. Adding another 150ml and repeating this process until the rice is cooked through, but not stodgy.
Add 2–3 tablespoons of the vegan Parmesan cheese, a pinch of salt, stir, and remove from the heat.