Green Herb Risotto

Heat the oil in a deep frying pan and cook the leeks for 5 mins to soften. Stir in the garlic, fry for 1 minute, then add the rice and stir to coat with the oil for 3 mins. Add the stock, a ladle at a time until the rice has absorbed the liquid. Continue until the rice is tender but with a little bite.
Stir in the peas, broccoli and pecorino, then stir for 5 mins until the greens have softened a little. Add more stock if necessary, then stir in the herbs and lemon zest. Season well with salt and plenty of black pepper, and serve piping hot.

20 mins

4 serving

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