Tomato & Artichoke Risotto - cooking recipe

Ingredients

1 1/4 liters vegetable stock (made with boiling water)
2 tablespoons olive oil
2 small leeks, halved & sliced
2 garlic cloves, crushed
300 g arborio rice
1/2 cup dry white wine
170 g jarred artichoke hearts packed in oil, drained
125 g cherry tomatoes, halved
2 tablespoons sun-dried tomato pesto
parmesan cheese, grated, to serve

Preparation

Heat the oil in a large heavy-based pan and add the leek, stirring over medium-high heat for 2 minutes, or until soft.
Add the garlic, rice and wine, and stir for 1 minute, or until the wine has almost evaporated.
Add the stock, a ladle full at a time, stirring with a wooden spoon until until each ladle full is absorbed and the rice is tender and creamy.
Stir in the artichoke hearts, and tomato. Season with salt & pepper, and heat through.
Spoon into serving bowls, and stir through some sun-dried tomato pesto and sprinkle with the grated Parmesan to serve.