Instructions

1. Thinly slice the leeks.
2. Melt the batter in a heavy-based deep pan and gently cook the leeks until soft.
3. Add the rice and fry for 1-2 minutes. Pour in about 800 ml chicken stock and simmer for 15 minutes.
4. Slice the courgettes and add to the risotto together with the peas. Cook for 5 minutes. If necessary, add the remaining stock (this version should be more juicy than traditional risotto).
5. Serve with shaves of Parmesan cheese and freshly ground pepper.