Zesty lemon and leek risotto

This refreshing lemon and leek risotto makes for a tasty yet light dinner dish that is guaranteed to be a crowd favourite. With such a unique taste, people will be begging you for the recipe!

This dish has the density and stickiness of the original favourite, but with a bright and exciting lemon twist. You can try it for dinner, lunch or a bit of a snack throughout the day. Don’t forget the parmesan on the top to make it even more delectable!

Ingredients

• 1.25L (5 cups) chicken style or vegetable liquid stock
• 20g butter
• 1 tbsp 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
• Mint, to serve

Method

1. Add stock to large saucepan over high heat. Bring to boil. Reduce heat and leave to simmer. 
2. In a heavy-based saucepan heat butter and oil over medium heat. Add leek and garlic. Cook and stir for about 4 minutes until soft. Add rice and stir for about 2 minutes until glassy appearance.
3. Add wine. Cook and stir for 2 minutes until almost all is absorbed. Add 1/2 cup of simmering stock. Stir constantly until completely absorbed.
4. Add stock 1/2 cup at a time until all is absorbed. Do this for 25-30 minutes until rice is tender and mixture is creamy.
5. Remove from heat. Add half lemon rind. Stir in lemon juice and parmesan. Season well with salt and pepper. Transfer to serving dish. Top with shaved parmesan, mint and lemon rind. Serve.