Vegetable Risotto
Ingredients
- 1 tbsp. olive oil
- 1 small leek, thinly sliced
- 1 courgette, diced
- 1 small garlic clove, crushed
- 300 g (11oz) risotto rice
- 150 mL (5fl oz) dry white wine
- 900 mL (1½ pints) hot vegetable stock
- 50 g (2oz) frozen peas
- 50 g (2oz) each of butter and freshly grated parmesan
- 1⁄2 tbsp each freshly chopped mint, curly parsley and basil
- 50 g (2oz) rocket
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