Heat oil in a heavy based frypan over medium heat. Add leek and garlic, cook for 1-2 minutes or until softened. Add rice and stir continuously for a further 1-2 minutes.
Add white wine and cook until reduced by half. Add one ladle of hot stock, stirring occasionally until stock has absorbed. Continue this until one ladle remains.
Add peas, zest and dill with the final ladle of stock. Cook for a further 5 minutes or until rice is tender adding boiling water if necessary. Remove from heat, stir through the butter and season to taste.
Cook John West Seafood Selection following frypan packet directions.
To assemble, place risotto in bowls and top with the seafood. Sprinkle with extra fresh dill to serve.