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Trim and finely slice the leek. Peel and crush the garlic clove.
Heat the oil in a large frying pan or casserole dish and gently fry the leek and garlic for 3-4 minutes until soft.
Add the rice and cook for a minute, then add a ladleful of vegetable stock. Stir frequently and continue to add more stock little by little until for 15 minutes or so until the rice is almost cooked through but still retains some bite. Season well with salt and black pepper.
Meanwhile, put half the defrosted peas into a blender or mini-chopper with the spinach and 150ml of the vegetable stock. Blitz to a smooth purée.
Add the pea mixture to the risotto along with the remaining peas and cook for 2 more minutes until thick.
Stir through the grated vegan cheese (if using). Taste and adjust seasoning, then serve immediately.