Risotto with Potted Shrimps

Heat oil & butter in a pan and add rice - cook until lighly toasted, then stir in leeks and white wine. Continue stirring until wine almost evaporated.

Add all the stock and bring back to the boil and cook uncovered for 12-15 Mins stirring a couple of times until the rice is tender and almost all stock has been absorbed.

Taste & season if necessary then sir in the shrimps until the butter has melted.

Serve into warmed bowls and garnish with parsley