For a vegan twist on this classic try adding yeast flakes towards end of the cooking and leave out the parmesan.
1 small onion, chopped
2 tablespoons olive oil
2 large or 4 small leeks, sliced
8 handfuls risotto rice
1 litre (approx) of vegetable stock
1 cup peas, cooked
50g Parmesan cheese, freshly grated
Knob of butter (optional)
Soften the onion in the oil in a large, preferably non-stick, pan. Add the leeks and cook gently until soft. Do not allow to brown.
Add the rice and stir until the grains are coated in oil. Have the stock simmering in a separate pan and add enough to cover the rice.
As the rice absorbs the stock, keep adding more, a ladleful at a time. Stir frequently and gently.
When the rice is almost cooked to your taste, add the peas and heat through.
Remove the risotto from the heat and stir in the parmesan and a knob of butter if desired.