Step 1

Heat oil in a heavy-based saucepan over medium heat. Add leek, garlic and tomatoes. Cook for 2 minutes, or until soft. Add rice. Stir to coat in oil mixture.

Step 2

Increase heat to high. Add wine. Cook for 2 minutes, or until wine has evaporated. Add 1 ladleful of stock, stirring constantly until stock has been absorbed. Continue to add stock, 1 ladleful at a time, until all stock has been added. Remove from heat.

Step 3

Stir spinach, artichokes and parmesan into risotto. Cover. Stand for 2 minutes. Season with salt and pepper.

Step 4

Spoon risotto into bowls. Serve.