Heat oil in a large saucepan, add leek and cook for 1-2 minutes or until tender. Add rice and stir continuously for 1-2 minutes.
Gradually pour in stock, one cup at a time, stirring continuously. Stir in Leggo's Pesto and zucchini. Cover and simmer for 15 minutes, stirring occasionally.
Sprinkle with fetta, freshly cracked black pepper and drizzle with olive oil before serving.