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Heat the olive oil in a skillet or pan over low-medium heat. Add the sliced leek and cook, stirring regularly, for 3 to 4 minutes or until the leek is soft.
Add the minced garlic and cook for a minute before stirring in the dried oregano and the orzo (risoni).
Stir the mixture together and then add the vegetable stock, the lemon zest and juice and the dairy-free milk. Turn the heat up to medium-high and bring the mixture up to a boil before reducing the heat again to a simmer.
Cook the orzo for around 7 minutes, stirring regularly to make sure it doesn’t stick to the pan, adding the peas at the 5-minute mark. You want it almost al dente.
Remove the orzo from the heat, stir in the sliced baby spinach and a tablespoon of vegan butter and set it aside for a minute for the spinach to wilt and the orzo to finish cooking.
Serve with a cook crack of pepper and some fresh herbs. I often use parsley or fresh basil.
Add parmesan cheese if you like although it isn’t necessary. Serve and enjoy.