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
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]
Energy 1096kj
Protein 4.6g
Total fat 7.7g
- saturated fat 0.7g
Carbohydrates 43.1g
- sugars 2.2g
Fibre 2.5g
Sodium 142mg

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