Method

• 1.
  Cut the leek in half lengthways and wash well between layers. Separate white and green parts of the leek, slicing both thinly.
• 2.
  Bring stock to the boil in a large saucepan over high heat. Blanch zucchini, silverbeet, half the peas and all the green leek in boiling stock for 3-4 minutes, until tender, then transfer vegetables to a heatproof blender (or see note) with 1/3 cup (80ml) stock. With the steam cap on, whiz to a puree. Set aside (see note).
• 3.
  Heat oil in a large frypan over medium-high heat. Cook white leek and garlic with a good pinch of salt flakes for 2 minutes, stirring occasionally, to soften. Add rice and cook for another 1 minute, stirring often. Start ladling in hot stock, 1-2 ladles at a time, and cook, stirring often, until absorbed. Continue adding stock until risotto is creamy and rice is almost cooked but still has some bite. Stir through 11/2 cups green puree, and add remaining peas.
• 4.
  Remove from heat, stir through half the pesto, half the cheese, the zest and parsley. Season, cover pan and stand for 3 minutes.
• 5.
  Serve risotto with remaining cheese and pesto and a drizzle of olive oil.