Pea and Zucchini Risotto

Instructions

• ♥ Heat the butter in a large saucepan over medium heat and add the zucchini and garlic. Cook for 5 minutes until the zucchini has softened. Remove zucchini from the pan.
• ♥ To the pan add the leek. Cook until softened then add the rice and stir to coat.
• ♥ Stir in a ladleful of the stock and cook until absorbed.
• ♥ Repeat until almost all the stock has been absorbed and the rice is just cooked.
• ♥ With the final ladle of stock add back the zucchini, add the peas and stir through.
• ♥ Cook until the peas are tender and the liquid is all absorbed
• ♥ Serve and top with parsley and crumbled feta.