Step 1

In a large casserole that has a lid, or a wide saucepan, saute the leek or onions, garlic, chilli & red pepper until the onion is translucent in the olive oil.

Step 2

Add the mushrooms and saute for a moment more.

Step 3

Add the rice and stir to coat with the oil.

Step 4

Add the white wine & stir.

Step 5

Give the pan a shake so that all the rice & veggies are in an even layer on the base of the pan.

Step 6

Stir the saffron into the boullion stock, then add the lot to the rice mix in the pan, ensuring that the liquid only sits one knuckle height above the rice.

Step 7

Bring to a simmer, then put the lid on. Turn the heat down very low.

Step 8

Leave for 15 mins. Do. Not. Peak!!!

Step 9

Now, carefully open the lid & check. If there is too much liquid, put the lid back on for another 5 mins.

Step 10

Quickly add the peas, and any other tender veggies you want to pretty the top up with & add the lid again for another 5 mins.

Step 11

Sprinkle some fresh herbs such as chopped parsley or basil on top if you like, then serve.