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Heat oil in a heavy based saucepan. Add leek and garlic and cook over medium heat until soft. Add rice and stir until toasted about 1-2 minutes. Add wine and cook until evaporated. Add stock, reduce heat to low, cover and simmer for 20 minutes or until rice is just cooked. Stir infrequently. Stir through asparagus, peanut butter and seafood, cook for a further 5 minutes. Serve.
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High-starch Italian rice — creamy risotto, arancini
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Modern Mexico City cooking from the chef of Contramar
Global seafood cooking — fish, shellfish, crustacean techniques