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Lemon & Leek Risotto.

Easy leek & lemon risotto

A tasty, warming risotto dish that feeds four adults for under €7 all in.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 tbsp olive or or equivalent of butter
  • 1 large leek, pale end approx 100g
  • 2 cloves garlic
  • 300 g arborio risotto rice
  • 900 ml vegetable stock 900ml water plus 2 vegetable stock cubes
  • 60 g grated Parmagiano Reggiano cheese
  • 1 lemon zest and juice

Instructions

  1. Finely chop leek and garlic separately

  2. Grate outside of your lemon (all of it) for lemon zest

  3. Chop lemon in half, remove the pips

  4. Weigh out 300g of rice or look at side of packet, may be split into 50g markings (count six).

  5. Boil kettle for water to make up 900ml vegetable stock (900ml water in your glass measuring just, stirring in two stock cubes)

  6. 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.

  7. Add your chopped leek and sautée for 1-2 minutes, keep stirring so that they’re coated in oil or butter

  8. Add garlic and continue stirring for 1 minute

  9. 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.

  10. Add 1/4 of your stock mix, slowly stirring until all the liquid has been absorbed.

  11. Repeat until all the stock has been mixed in and soaked up. This process can take up to 20 minutes

  12. When all liquid has been absorbed, stir in 60g grated Parmigiano Reggiano cheese until melted through

  13. Stir in lemon zest, squeeze two lemon halves in, ensuring all mixed through.

  14. Plate and enjoy