Friday

LEEK & VEGETABLE RISOTTO SERVES 4 PREP 10 MINS COOK 30 MINS PER SERVE 2760kj ✦ 1.5 litres (6 cups) chicken or vegetable stock ✦ 1 tbsp olive oil ✦ 2 leeks, thinly sliced ✦ 2 garlic cloves, crushed ✦ 2 cups arborio rice ✦ 1 large (300g) orange sweet potato, peeled, cut into 1.5cm pieces ✦ 1 cup frozen peas, thawed ✦ 1 cup freshly grated parmesan ✦ 2 tbsp finely chopped parsley, plus extra to serve ✦ extra-virgin olive oil, to serve

1 In a large saucepan, heat stock on high until simmering. Cover and keep warm.

2 In a large frying pan, heat oil on high. Cook leek 2-3 mins until tender. Add garlic and cook 30 secs.

3 Stir in rice and sweet potato until well combined. Reduce heat to medium. Add one ladle of stock. Cook, stirring, until all liquid is absorbed. Continue with remaining stock, one ladleful at a time, stirring constantly, 20-25 mins until liquid is absorbed and rice is tender. Stir peas, half the parmesan and parsley through. Cover and keep warm.

4 Divide risotto between serving plates. Sprinkle with remaining parmesan, extra parsley and a drizzle of extra-virgin olive oil. TIP For a more substantial meal, add chopped barbecued chicken or ham.