Leek and Lemon Risotto

Back home to an emptyish fridge , but leeks from the vegebox , they do seem to last forever. If the snowdrops are to be belived Spring is on its way….this certainly looks like a Spring dish and tastes light and zingy…….and yet warming in this still damp weather.

Lemon and Leek Risotto

2 medium leeks finely chopped
200g of arborio risotto rice
3 cloves of garlic finely chopped
1 litre of stock – 1 heaped tsp of vegetable bullion ( I use Marigold Swiss Vegetable recommended by both Delia and Nigella ) dissolved in a 1 litre of boiling water
Lemon -juice of half and 1 tsp of zest
Few sprigs of fresh lemon thyme
1 tsp of butter

1. Gently melt the butter in a pan on a low heat , add the leeks , garlic and cook until softening
2. Stir in the rice make sure its well coated in fat
3. Add a ladle full of the stock , stir thoroughly the liquid has been absorbed
4. continue to add a ladle at a time , stirring well all the time until half the stock is gone
5. The rest of the stock can be added in two parts but you need to keep stirring
6. Check that the rice is well softened , you can always add a little extra warm water .
7. Finally add the lemon zest , juice and lemon thyme stirring in.

Other risotto Squash and Hedghog Fungus Risotto

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