Pea and Leek Risotto

I love risotto but was always put off by how long it took to make and the effort required. I came up with this recipe as quick and easy way to a tasty risotto that doesn't require hours of slaving over the stove. 

the good stuff:

Packed full of veggies, each serving contains 2 of your 5 a day! 

ingredients: (serves 4)

1 tbsp oil

2 cloves of garlic, chopped

1 large leek, chopped

1 cup of risotto rice

3 cups hot stock

1 cup frozen peas



Heat the oil in a medium non-stick frying pan over a medium heat. Add the chopped leek and garlic and cook until soft. Add the rice and coat in the oil until it starts turning translucent. Add the hot stock - all at once - and leave the pan on a low heat to simmer for 20-30 minutes. Once all the stock has been absorbed, test the rice to see if it is tender. If not, add a little more water (around a tablespoon) and wait until that has absorbed too, repeat this until the rice is tender. Stir the peas through until they are cooked and then served.