Rice soup with peas and spinach

• 2 tablespoons extra virgin olive oil
• 2 leeks, pale section only, halved lengthways, sliced
• 60g thinly sliced prosciutto, chopped
• 2 garlic cloves, crushed
• 4 cups Campbell's Real Stock Vegetable
• 3 cups water
• 1 1/4 cups SunRice Arborio Risotto Rice
• 1 1/2 cups frozen baby peas
• 150g baby spinach
• 1/3 cup chopped fresh flat-leaf parsley

Energy 1808kJ	Fat saturated 3.00g
Fat Total 13.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 59.00g	Dietary Fibre 6.00g
Protein 15.00g	Cholesterol 9.00mg
Sodium 1368.00mg

All nutrition values are per serve.

1. Step 1

   Place oil, leeks, prosciutto and garlic in a large saucepan. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until leek is tender.

2. Step 2

   Add stock and water. Bring to the boil. Add rice. Reduce heat to low and cook for 20 to 25 minutes or until rice is tender but firm to the bite (there will be a lot of excess liquid).

3. Step 3

   Cook peas in a saucepan of boiling water for 1 minute. Drain.

4. Step 4

   Remove soup from heat. Stir in peas, spinach and parsley. Serve immediately.