By Nadine Smith 

    A meal for those short on time that ticks all the boxes. Warm, hearty, family friendly, made with little effort and a perfect ingredient combination of ready-to-grab pantry staples.

    Serves 4 


    • 2tbs extra virgin olive oil (EVOO)
    • 2tbs (30g) unsalted butter
    • 2 leeks, white part only
    • 3/4 cup Arborio rice
    • 6 cups (1.5l) hot chicken or vegetable stock
    • 1 1/2 cups frozen peas
    • Salt flakes & ground pepper
    • 1/2 cup freshly grated Parmesan or Pecorino 
    • 1/2 cup fresh mint leaves, torn or roughly chopped


    Slice open the leeks lengthwise & wash well. Slice each length thinly into half rings. 

    Heat the EVOO & butter in a wide saucepan over a medium heat.

    Add the sliced leeks, with a pinch of salt and gently sauté without colouring for a few minutes until the leeks have collapsed and softened. 

    Add the rice and stir to coat in the melted butter and leeks. Add the heated stock and stir to combine. 

    Allow to simmer, stirring occasionally for 15 minutes until the rice is tender and the broth slightly thickened. 

    Stir through the frozen peas, season to taste with salt and pepper.

    Allow to stand for 2 or 3 minutes then serve topped with some freshly grated Parmesan or Pecorino with a nice wedge of sourdough. 

    Inner west food specialist
    Nadine Smith’s recipes are seasonally inspired, created and tested to easily recreate and enjoy at home.
    Find more of Nadine’s produce driven, delicious recipes on Instagram at @nadinexox.

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