Nutritional values:
Kcals 356 (1506Kj);
fat 7g;
saturated fat 4g;
sodium 68 mg;
fibre 5g

Preparation time: 10 minutes, plus making the stock

Cooking time: 35–40 minutes

25g (1oz) unsalted butter
400g (13oz) leeks, trimmed and thinly sliced
300g (10oz) Arborio rice
1⁄2 tsp paprika
1⁄2 tsp cayenne pepper
400g (13oz) can chopped tomatoes
freshly ground black pepper
shredded basil leaves

Vegetable stock
1tbsp olive oil
2onions, roughly chopped
2 carrots, roughly chopped
500g (1lb) mixed vegetables, such as parsnips, leeks, courgettes, mushrooms and tomatoes
1 bouquet garni
1 tsp black peppercorns

First make the stock.
Heat the oil in a large heavy-based saucepan and gently fry all the vegetables for 5 minutes. Add 1.5 litres (21⁄2 pints) cold water and bring slowly to the boil.
Reduce the heat and simmer gently for 40 minutes, skimming occasionally.
Skim the stock and leave to cool, then chill.
Remove any fat from the surface before using.

Melt the butter in a large deep frying pan.
Add the leeks and cook for 3–4 minutes.
Add the rice and spices and cook, stirring, for 1–2 minutes.

Heat the stock, then strain and ladle out 1.2 litres (2 pints).
Add the tomatoes and hot stock to the rice and bring to the boil.
Reduce the heat and simmer, stirring frequently, for 30 minutes.
Add black pepper to taste, sprinkle over the shredded basil leaves and serve.

serves 4