Leek Risotto

To make the vegan parmesan cheese

1. Place all ingredients into a food processor, and blend until fine.

To make the leek risotto

1. Chop and prep all the vegetables.
2. Add the olive oil to a pan, on a medium heat. When hot add the shallot, garlic, and leeks. Sauté for about 4 minutes.
3. Boil the vegetable broth.
4. 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.
5. Add the white wine and cook for a further 2 minutes.
6. 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.
7. Add 2–3 tablespoons of the vegan Parmesan cheese, a pinch of salt, stir, and remove from the heat.
8. Garnish with a fresh sprig of thyme and serve.

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