Warm 1 tablespoon of rapeseed in a large saucepan.
Add the onion, leeks & potato, softening over a low heat for 10 mins. Coat the vegetables in the oil taking care not to break up the potato.
Add the risotto rice and stir again to coat the grains in the oil.
Add the stock and bring it to a gentle simmer, stirring regularly to prevent the rice from sticking to the bottom of the pan.
Simmer for 20 mins until the grains are cooked through and the risotto has thickened.
While you're waiting, make the pesto to accompany the risotto. See my recipe here -
7. Serve while hot, drizzling over the pesto and a good grating of parmesan.
