Bring the veggie broth to a simmer on the stove and while that's going on, chop up your leeks and garlic. A word about leeks. The word is FILTHY. Seriously these things always seem to be coated in dirt and sand. So once you chop off the ends, slice them in half length wise and swish them around in a bowl of water to get all that sediment out. Then towel dry and chop like normal.
And don't forget to zest that lemon. Zest it up!
Heat the olive oil in a large skillet over medium heat. Add chopped leeks and garlic and cook for 3 minutes/until softened.
Add rice and cook, stirring until coated with oil. Add the wine and cook,while stirring, until absorbed.
Then comes the fun part, add the heated broth, a half cup or so at a time and stirring each time until absorbed. This part should take about 30 minutes but, as most things that take a while and some effort, is totally worth it.
With the last batch of broth, add the rest of the ingredients and stir for a few minutes.
Serve, and enjoy! A little taste of spring in a bowl.