* 4 baby leeks (white parts only, cleaned and thinly sliced)
* 1.5 litres (2.5 pints) good vegetable stock (Knorr vegetable stock cube(s) and/or good quality clear vegetable soup would work.
* 350 g (12 oz) Risotto rice
* 175 ml (6 fl oz) single cream
* 25 g (1 oz) butter
* Salt and freshly ground black pepper
* Freshly grated Parmesan cheese to garnish

===Method===
* In a pan, melt the butter, add the leeks and cook gently for 5 minutes
* Add 1 tablespoon and simmer for a further 20 minutes, adding a little extra water if it dries out
* In another pan, boil the stock
* Add the rice to the leeks and coat with the butter
* Add the stock a ladle full of hot stock at a time. Don't add more stock until the previous liquid has been absorbed into the rice
* This will about 20 minutes
* Once the rice is cooked, stir in the cream and season with salt and freshly grated black pepper

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