A tasty, warming risotto dish that feeds four adults for under €7 all in.
Finely chop leek and garlic separately
Grate outside of your lemon (all of it) for lemon zest
Chop lemon in half, remove the pips
Weigh out 300g of rice or look at side of packet, may be split into 50g markings (count six).
Boil kettle for water to make up 900ml vegetable stock (900ml water in your glass measuring just, stirring in two stock cubes)
On a medium-high heat on a hob (4 out of 6 in my house), heat your pan and add in 1 tbsp olive oil or the equivalent of butter.
Add your chopped leek and sautée for 1-2 minutes, keep stirring so that they’re coated in oil or butter
Add garlic and continue stirring for 1 minute
Add 300g risotto rice and stir thoroughly for 2-3 minutes so the rice gets coated in leek, garlic, oil/butter mix. This has the effect of lightly toasted the rice.
Add 1/4 of your stock mix, slowly stirring until all the liquid has been absorbed.
Repeat until all the stock has been mixed in and soaked up. This process can take up to 20 minutes
When all liquid has been absorbed, stir in 60g grated Parmigiano Reggiano cheese until melted through
Stir in lemon zest, squeeze two lemon halves in, ensuring all mixed through.
Plate and enjoy