10 ml 2 tsp sunflower oil.
1 sm Onion peeled and sliced.
1    Clove garlic crushed.
275    G, 10 oz leeks washed and
Sliced
Or 350 G 12 oz courgettes
Sliced
350 g  12 oz risotto rice.
1 1/2 l  2.5 pt vegetable stock
lg Handful of parsley chopped.
15 ml 1 tbsp grated parmesan
Cheese

Heat the oil in a large saucepan and cook the onion and garlic until soft,
about 5 minutes. Add the leeks or courgette and cook for 7 minutes stirring
frequently. Add the rice and stir a couple of times until it is coated
with oil. Stir in the stock a ladle full at a time always waiting for the
previous addition to be absorbed before adding the next ladle full. Cook
the rice for about 20 minutes. As soon as the rice is tender stir in the
parsley and parmesan cheese and serve.