Heat a tablespoon olive oil in a large saucepan.
Add the sliced leeks and cook over a low-medium heat for around 10 minutes, stirring often, until soft.
Add 2 cloves chopped garlic, stir well, and cook for a further minute.
Next add 250g risotto rice.
Stir so well coated with the leek and garlic mixture. Then pour in 125ml white wine if using. Stir until the wine has been absorbed.
Next pour in a ladleful of hot vegetable stock, stir until absorbed, and then add another ladleful.
Continue adding stock and stirring until the rice is cooked with a slight bite to it. You may not need the full litre of stock. This usually takes around 20 minutes.
When ready toast the pine nuts in a dry pan for 1-2 minutes, moving the pan around often to avoid burning.
Add 2 tablespoons nutritional yeast (or vegan parmesan cheese), 25g dairy free butter, salt and pepper to taste and a small handful of chopped parsley.
Stir well then serve, topping with the toasted pine nuts.