Finely chop all of the veg. Heat olive oil in pan. Cook leek and zucchini 5 mins until soft. Add peas.
Melt butter. Add Rice, coat rice with butter. Start adding 1 ladle of stock at a time for 20-30 mins. Once rice is soft enough, take off hear. Add Parmesan and oregano
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|Serving Size: 1 Serving (6311g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 167 (12%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 41.5mg||13 %|
|Sodium 23207.6mg||800 %|
|Potassium 1027.7mg||27 %|
|Total Carbohydrate 283g||83 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 274.6g|
|Protein 27.8g||40 %|
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Calories per serving: 1412
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