Creamy spring vegetable risotto

1.In a saucepan, heat chicken stock on medium until simmering.

2.In another saucepan, heat oil on medium. Cook leek and garlic 5 minutes, stirring, until soft. Stir in rice and cook 1 minute, until rice is translucent. Add 1/2 cup of stock, stirring until absorbed. Repeat with remaining stock, 1/2 cup at a time, stirring, for 15-20 minutes, until stock is absorbed. Fold through peas, beans and zucchini and cook for another 5 minutes, until rice is tender and creamy.

3.Remove from heat and stir through parsley and parmesan. Set aside, covered, for 5 minutes. Season to taste and serve with baby rocket.