1.Place stock and the water in large saucepan, bring to the boil, simmer, covered.
2.Heat oil in large saucepan, cook leek, stirring, until softened. Stir in rice. Add 1/2 cup simmering stock mixture, cook, stirring, over low heat, until liquid is absorbed. Continue adding stock mixture, in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 30 minutes.
3.Add frozen peas to risotto, cook, stirring, until tender. Stir in remaining peas, remove from heat, stir in herbs, rind and cheese.
When cooking risotto, it is vital to use Arborio or Carnaroli rice as these grains release the starch that gives risotto its creaminess. Swap the vegetables in this recipe for whatever is in season.Note