Lemon Risotto

Serves 4
Time 30 minutes


2 tbsp extra virgin olive oil
1 leek, thinly sliced
1 garlic clove, finely chopped
2 cups arborio rice
½ cup white wine
1L vegetable stock
Juice and rind of 1 lemon
1 cup finely grated parmesan, plus extra, to serve


In a saucepan bring the stock to a boil, then reduce to a simmer.

Drizzle in the extra virgin olive oil into a large frypan and sweat off the leek and garlic for about 3 minutes.

Add the rice and stir to coat completely in the oil and onion. Add the bay leaves and continue stirring for about 2 minutes to lightly toast the rice.

Stirring gently, gradually pour in the wine and cook off until absorbed.

Add ½ cup of stock and stir constantly with a wooden spoon until completely absorbed.

Continue to add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful.

Once all of the stock has been added, stir through the lemon rind and lemon juice and cook for a couple of minutes before stirring through the parmesan.

Remove from heat. Season with salt and pepper.

Top with a little extra parmesan to serve.