Leek and Lemon Rice
Warm and satisfying in winter, this is an easy (vegetarian) risotto.
Serves 2:
- 3 leeks sliced into 1cm rings
- Zest and juice 1 lemon
- 2tbsp butter
- Vegetable (or chicken) stock
- 2 heaped tbsp grated cheddar or other hard cheese
- 50g parmesan cheese
- 140g Arborio rice (or ordinary, but Arborio gives a creamier result)
- Splash of cream (optional) and some parmesan to serve
Fry the leeks gently in 1 tbsp butter, until they are softened but not coloured. Add the Arborio rice with the rest of the butter and mix well over the heat until the rice is well coated and shiny with butter. Add the lemon zest and juice, season with a little salt and plenty of freshly ground black pepper, then start adding the stock, a ladleful at a time. Keep the risotto simmering, and keep adding stock as it becomes absorbed by the rice and starts to stick. After about 20 minutes taste the rice – you want it just firm in the middle of the grain, rather than soggy. When it is cooked to your taste, add the cheese, parmesan, and cream and stir gently until incorporated. Serve immediately with a grating of fresh parmesan and a snip of chives to garnish.