1.Heat the oil in a frying pan and sauté the leeks and onion for about 5 minutes. Add in the rice and simmer for 1 minute.
2.Add about half of the stock and rosemary springs, gently stir. Bring to the boil and simmer until liquid has almost absorbed, only then add the remaining stock. Cook the risotto until al dente for about 25 minutes.
3.Remove the rosemary springs, and season the risotto with salt and pepper.
4.Add half of the Parmesan cheese and the soy crème to the risotto, plus some extra stock if desired to make it extra creamy. Mix well and serve with the remaining parmesan

1 tbsp. coconut oil
2 leeks, chopped and washed
1 white onion, diced
1 ½ cup (350g) risotto rice
2 cups (500ml) vegetable stock
3 rosemary springs
½ cup (60g) Parmesan, grated
3 tbsp. Cream

Serves 4