Warm the oil over a medium heat and stir in leek, onion and garlic until soft and tender.

Add the risotto rice and mix in vegetables stirring for another 1 minute. Add white wine and reduce.

Fold through peas and then gradually pour in a little hot stock at a time until the rice is cooked, but still has a slight crunch in the centre.

Finish risotto stirring in parsley, Parmesan and a squeeze of lemon. Season to taste.

Boil baby carrots, strain and then return back to pot with butter adding a pinch of salt, honey and Harissa. Simmer to glaze for about 2 minutes. Set aside and cut in half. Place some carrot tops into iced water to use for garnish.

Serve risotto in a path bowl and top with spicy carrot tops and herbs.

Add more Parmesan to enrich and enjoy.