Tomato & Artichoke Risotto

• 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

1. Heat the oil in a large heavy-based pan and add the leek, stirring over medium-high heat for 2 minutes, or until soft.
2. Add the garlic, rice and wine, and stir for 1 minute, or until the wine has almost evaporated.
3. 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.
4. Stir in the artichoke hearts, and tomato. Season with salt & pepper, and heat through.
5. Spoon into serving bowls, and stir through some sun-dried tomato pesto and sprinkle with the grated Parmesan to serve.

vegetable stock, olive oil, leeks, garlic, arborio rice, white wine, cherry tomatoes, tomato pesto, parmesan cheese

Taken from www.food.com/recipe/tomato-artichoke-risotto-258593 (may not work)