Title: Leek or courgette risotto
 Categories: Main dish, Vegetarian
      Yield: 4 Servings
 
     10 ml 2 tsp sunflower oil.
      1 sm Onion peeled and sliced.
      1    Clove garlic crushed.
    275    G, 10 oz leeks washed and
           Sliced
           Or 350 G 12 oz courgettes
           Sliced
    350 g  12 oz risotto rice.
     15 l  2,5 pt vegetable stock.
        lg Handful of parsley chopped.
     15 ml 1 tbsp grated parmesan
           Cheese
 
  Heat the oil in a large saucepan and cook the onion and garlic until
  soft, about 5 minutes. Add the leeks or courgette and cook for 7
  minutes stirring frequently.  Add the rice and stir a couple of times
  until it is coated with oil. Stir in the stock a ladle full at a time
  always waiting for the previous addition to be absorbed before adding
  the next ladle full. Cook the rice for about 20 minutes. As soon as
  the rice is tender stir in the parsley and parmesan cheese and serve.