Step 1

In a large skillet, over a medium-high heat, sauté the leeks and onions in the olive oil for about 5 mins, until they become translucent.

Step 2

Reduce the heat to medium, add the minced garlic, and continue to cook for another two to three minutes.

Step 3

Stir in the rice. Let it cook for 2 mins, stirring frequently, then add the peas.

Step 4

Add the stock and salt, bring to the boil, then reduce the heat to medium-low and allow to simmer uncovered for 20 to 25 minutes, stirring occasionally until the rice is cooked, swollen and tender (spoon a piece out to try it) and most of the stock has been absorbed but it's still quite runny like a very thick soup. It will continue to thicken a bit as it cools while you serve it up. (See the progress shots in the post above for how it should look when it's ready).

Step 5

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.

Step 6

Serve immediately, and top each serving with an optional dollop of butter, parsley and vegan parmesan cheese if desired.