To Make the Vegan Parmesan Cheese: Place all ingredients into a food processor, and blend until fine.
To Make the Leek Risotto:
Chop and prep all the vegetables.
Add the olive oil to a pan, on a medium heat. When hot add the shallot, garlic, and leeks. Sauté for about 4 minutes.
Boil the vegetable broth.
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.
Add the white wine and cook for a further 2 minutes.
On a medium-low heat, slowly begin to add the broth, about 150 ml 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.
Add 2-3 tablespoons of the vegan Parmesan cheese, a pinch of salt, stir, and remove from the heat.