Leek and lemon risotto
Leek and lemon combine beautifully in this easy to make risotto.
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
capsicum strips for garnish
Bring the water to the boil and add stock cubes.
In a separate saucepan heat the oil and gently cook the leek and garlic until soft.
Increase the heat and add the rice, continuing 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. Serve garnished with capsicum strips.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.7g|