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Fresh and zesty lemon and leek risotto
By Starts at 60 WritersIn FoodOn Sunday 16th Sep, 2018

Fresh and zesty lemon and leek risotto

A delicious dinner option that everyone will love!

This fresh and zesty lemon risotto is one for the books. While a simple risotto is a staple in a lot of households, the traditional versions can get a bit overdone – so why not give them a twist?

This unique recipe brings a host of new flavours to the table. You can whip it up in no time at all and serve it with a side of crusty bread for dipping. It’s super wholesome and will leave everyone who tries it coming back for seconds.

Ingredients

  • 1.25L (5 cups) chicken style liquid stock
  • 20g butter
  • 1 tablespoon olive oil
  • 1 leek, pale section only, washed, thinly sliced
  • 1 garlic clove, finely chopped
  • 440g (2 cups) arborio rice
  • 125ml (1/2 cup) white wine
  • 2 lemons, rind shredded
  • 60ml (1/4 cup) fresh lemon juice
  • 30g (1/3 cup) finely grated parmesan
  • Shaved parmesan, to serve
  • Basil, to serve

Method

  1. Bring stock to boil in a saucepan. Reduce heat and leave to simmer. 
  2. Heat butter and oil in large, heavy-based saucepan over medium heat. Add leek and garlic. Cook, stirring often, for 4 minutes until just tender. Add rice and stir over medium heat for 2 minutes until grains appear slightly transparent.
  3. Add wine and cook, stirring occasionally, for 2 minutes until almost absorbed. Add a ladle of simmering stock. Stir constantly with wooden spoon until completely absorbed. Repeat with remaining stock for 25-30 minutes. 
  4. Remove from heat. Add half lemon rind. Stir in lemon juice and grated parmesan. Season with salt and pepper. Transfer to serving bowl. Top with parmesan, basil and remaining lemon rind. Serve.
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