GUILDFORD FAMILY HOTEL

Warm two tablespoons of olive oil in a frying pan and add the leek. Cook gently for 5–6 minutes until soft. Add the garlic and stir for 30 seconds. Stir in the grated zucchini and season with salt and pepper. Toss in the pan for a couple of minutes. Measure the strained zucchini juices. Make up to 1½ cups with chicken stock or water and add to the pan. Bring to a simmer, remove from the heat and add the rice. Add most of the parmesan (leave two tablespoons for the top). Transfer to prepared baking dish, dot with butter and sprinkle with remaining cheese.

Bake for 25–30 minutes until it is bubbling and nicely browned on the top and the liquid has absorbed.