Fry the leek and garlic together in a little olive oil.

Once the leek is translucent add the rice and stir until it has been coated with oil.

Adde wine and cook until it has been absorbed.

Repeat this process with the stock.

Once the rice has become soft, but retains a little bite, add the peas and cook for a few minutes longer.

Stir in the butter and parmesan and remove from the heat.

Pop a lid on and allow it to stand for 2-3 minutes.