- Cook the leeks and garlic in the butter in a large saucepan for 15 minutes until softened. Add the rice and toss through the butter and leek mixture.
- Slowly add the vegetable stock, stirring all the time until well absorbed. Add in the dry white wine if using.
- When the rice is almost cooked, gently stir in the seafood marinara mixture and cook until the seafood is opaque.
- Gently stir in the cream and Parmesan cheese until well combined, divide into four bowls and garnish with freshly chopped chives.
serve with vegetables or a side salad