6 cups (1.5lt) reduced salt chicken stock
1 tbsp olive oil
1 leek, sliced
2 garlic cloves, crushed
1.5 cups (300g) Arborio rice
1 cup (120g) frozen peas
100g green beans, trimmed, blanched & halved
1 zucchini, sliced
½ cup chopped parsley leaves
2 tbsp grated parmesan cheese
Bunch of baby rocket
1. Heat stock in saucepan until simmering.
2. Meanwhile, heat oil in a saucepan on medium. Cook leek & garlic for 5 minutes, stirring, until soft. Stir in rice and cook for 1 minute until rice is translucent.
Add ½ cup of stock, stirring until absorbed. Repeat with remaining stock, ½ a cup at a time, stirring, for 15-20 minutes, until stock is absorbed. Fold through peas, beans & zucchini and cook for another 5 minutes until rice is tender & creamy.
3. Remove from heat and stir through parsley and parmesan. Stand covered for 5 minutes. Season to taste and serve with baby rocket (or similar).