Ingredients

• 1 small leek, thinly sliced

• 600ml/1 pint chicken stock

• 225g/8 oz Arborio rice

• finely grated rind of 1 lemon

• 30ml/2 tbsp chopped fresh chives

• 30ml/2 tbsp chopped fresh parsley

• 75g/3 oz generous grated mozzarella cheese

• salt and ground black pepper

• fresh parsley and lemon wedges, to garnish

Serves 4

Method:

1. Preheat the oven to 200C. Lightly oil a 22cm/8 1/2 round loose-bottomed cake tin.

2. Cook the leek in a large saucepan with 45ml/3 tbsp stock, stirring over a moderate heat, to soften. Add the rice and the remaining stock.

3. Bring to the boil. Cover the pan with a tight-fitting lid and simmer gently, stirring occasionally, for about 20 minutes, or until all the liquid is absorbed.

4. Stir in the lemon rind, herbs, cheese and seasoning. Spoon into the tin, cover with foil and bake for 30-35 minutes or until lightly browned.

5. Turn out and serve in slices, garnished with parsley and lemon wedges.