Ingredients (Serves 4)

• 1 small leek, thinly sliced
• 600mL (2 ¹/₂) chicken stock
• 225g (1 cup) short grain rice
• Finely grated rind of 1 lemon
• 2 tbsp snipped fresh chives
• 2 tbsp chopped fresh parsley
• 75g (³/₄ cup) grated mozzarella cheese
• Salt and ground black pepper
• Parsley and lemon wedges, to garnish

Instructions

1. Preheat the oven to 200°C.
2. Lightly oil a 22cm round, springform pan
3. Cook the leak in a large pan with 3 tbsp of chicken stock, stirring over a moderate heat, until soft.
4. Add the rice and remaining stock to the pan, and bring to the boil.
5. Cover the pan and simmer gently, stirring occasionally, for 20 minutes, or until the liquid is absorbed.
6. Stir in the lemon rind, herbs, cheese and seasoning.
   
7. Spoon into the tin, cover with foil, and bake for 30-35 minutes or until lightly brown.
8. Turn out and serve in slices, garnished with parsley and lemon wedges.