- Preheat the oven to 190°C/fan 170°C/Gas mark 5. Cut the leeks in half lengthways and wash, then cut into small pieces.
- Heat the butter and oil in a large pan and gently cook the leeks for 10 minutes until soft. Add the garlic and cook for another 5 minutes.
- Add the rice, stir, then add the wine and cook for a few minutes. Spoon into a large ovenproof dish, add the stock, stir, cover and cook in the oven for 15 minutes. Add the prawns and peas, if using, stir, cover and put back in the oven for 5 minutes.
- Take out of the oven, sprinkle over the Parmesan and parsley, cover and leave for a couple of minutes before serving.
Recipe kindly provided by The Co-operative.