Sort ingredients
sereneosl
QR Code
Listen
Pdf
In a large skillet, over medium-high heat, sauté the leeks and onions in the olive oil for about 5 mins, until translucent.
Reduce the heat to medium, add the minced garlic, and continue to cook for another two to three minutes.
Stir in the rice. Stir for a couple of minutes until you start to hear it make popping sounds.
Add the frozen peas, stock, and salt, bring to a boil, then reduce the heat to medium-low and allow to simmer gently uncovered for 20 minutes, possibly up to 25 minutes, stirring occasionally until it's a thick, soupy consistency and the rice is just tender. It will continue to thicken a bit as it cools while you serve it up.
Remove from the heat, add the vegan butter and black pepper and give it a really good stir to incorporate. Taste a little bit to check the seasoning and add more salt and pepper if necessary.
Serve with an extra dollop of butter and some parsley and vegan parmesan cheese if desired.