While, heat the oil in a large, thick-bottomed casserole and saute the leek over medium-strong heat some 2 minutes to soften it. Add garlic, rice and wine and stir until almost all the wine has been absorbed.
Gradually add the hot broth, one count each time, without stopping stirring with a wooden spoon until the rice absorbs it; keep adding broth until the rice is tender and creamy. Stir in artichokes and cherry tomatoes, season with salt and freshly ground pepper and stir to mix it all. Serve in bowls, sprinkled with dried tomato pesto and grated cheese.
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