Leek and Zucchini Rice

Chop the garlic and wash and chop the leek. Wash and dice the zucchini into medium size dice.

Add some oil to a large pan and sauté the zucchini with a pinch of salt. After 3 minutes turn off the heat and reserve the zucchini.

Using the same pan (add a little more oil if necessary) lightly fry the leek and the garlic for 3-4 minutes taking care not to burn them.

After, add the rice to the pan and stir for about half a minute with the leek and garlic. Add the water and cook over high heat for 5-6 minutes.

After the time indicated lower the heat intensity and add the salt. You will surely need to add a bit more water if most of it has been absorbed. Cook over low heat for 10 minutes. Now add the zucchini that you had set aside and cook 4-5 more minutes. Check the rice to see if it's cooked, and if it is, add the parmesan cheese. Mix and let the heat from the rice melt the cheese. Serve and enjoy. If you feel that the rice is still a bit hard you can cook it for a while longer until it is cooked correctly and then you add the cheese and let it melt.