Preparation:
Heat butter in saucepan. When hot, add onion and leek; sprinkle with herbs. Cover and cook 3 to 4 minutes over medium heat.
Add remaining vegetables and season well. Continue cooking, covered 3 to 4 minutes.
Pour in chicken stock and bring to boil.
Add rice and if using the pine nuts; mix well. Cook, partially covered, 16 minutes over medium heat.
If desired, sprinkle with parsley before serving |