Quite late home. Cold again, but mostly salady things in the veg box - but you can do all sorts of things with a risotto.
Salt and black pepper
1. Sautee chopped leek, fennel and celery in olive oil.
2. After a couple of minutes add crushed garlic, and continue to sautee gently.
3. Add a mugful of white rice, and turn over in the oil.
4. Chuck in white wine and some stock. Simmer, add more until the risotto is nearly done.
5. Add frozen peas and cheese. Simmer gently.