Heat 800 g vegetable broth in a separate pot; keep at a gentle simmer.
2
Heat 28 g olive oil in a large pan over medium-low heat; add 10 g minced garlic, 150 g sliced leek, 75 g diced bell pepper, and 15 g sliced chili. Cook gently 8–10 minutes until soft and translucent, stirring often.
3
Add 300 g Arborio rice; stir constantly for 2 minutes until lightly toasted and translucent at the edges.
