Step 1

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.

Step 2

Add the minced garlic and cook for a minute before stirring in the dried oregano and the orzo (risoni).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve with a cook crack of pepper and some fresh herbs. I often use parsley or fresh basil.

Step 7

Add parmesan cheese if you like although it isn't necessary. Serve and enjoy.