Leek and Lemon Risotto

Leek and lemon combine beautifully in this easy to make risotto.

Leek and Lemon Risotto

Serves 4

1.5L water
2 stock cubes
2 Tbsp canola oil
1 leek, washed and chopped
2 cloves garlic, crushed
1 cup risotto rice (or medium grain rice)
1 Tbsp lemon zest
2 Tbsp lemon juice

Bring the water to the boil, add stock cubes.
In a separate pot heat the oil and gently cook the leek and garlic until soft.
Increase the heat and add the rice, continue to cook for 2 minutes.
Add the stock to the rice one cup at a time, stirring often, and wait until most of the stock has been absorbed before adding the next cup.
Continue to add the stock until the rice is cooked through and has a thick consistency.
Add a little more or a little less stock to get the desired consistency.

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