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Leek and lemon risotto

This delicious leek and lemon risotto goes well with chicken or fish, but is still a filling meal by itself.
  • 1 1/2 litres water
  • 2 stock cubes
  • 2 tablespoons oil
  • 1 leek, washed and chopped
  • 2 cloves garlic, crushed
  • 1 cup risotto or medium grain rice
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  1. 1. In a pot on the stove, boil the water and add the stock cubes.
  2. 2. In a separate large pot, heat the oil and gently cook the leeks and garlic until soft.
  3. 3. Increase the heat and add the rice, continue to cook for 2 minutes.
  4. 4. Add the stock one cup at a time to the rice, stirring often. Wait until most of the stock has been absorbed before adding the next cup.
  5. 5. Continue to add the stock until the rice is cooked through and has a thick consistency.
  6. 6. You may need to use a little more or a little less stock to get the desired thickness.
  7. 7. Stir through the leeks, garlic, lemon zest and juice.