Leek and lemon risotto

This delicious leek and lemon risotto is a perfect accompaniment to white meat and fish but still substantial enough by itself.

Leek and lemon risotto
SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Follow our step-by-step recipe guide.

Method

  1. Bring the water to the boil with the stock cubes
  2. In a separate pot heat the oil and gently cook the leeks and garlic until soft
  3. Increase the heat and add the rice, continue to cook for 2 minutes
  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. Continue to add the stock until the rice is cooked through and has a thick consistency
  6. You may need to use a little more or a little less stock to get the desired thickness
  7. Add lemon zest and juice and stir through.
  • 1 1/2 litre
    water
  • stock cubes
  • 2 tbsp
    oil
  • leek, washed and chopped
  • 2 cloves
    garlic, crushed
  • 1 cup
    risotto rice or medium grain
  • 1 tbsp
    lemon zest
  • 2 tbsp
    lemon juice
Per serve
  • Energy
    1096kJ
  • Protein
    4.6g
  • Total Fat
    7.7g
  • Saturated Fat
    0.7g
  • Total Carbohydrate
    43.1g
  • Sugars
    2.2g
  • Dietary Fibre
    2.5g
  • Sodium
    142mg