Lemon and Basil Risotto(Serves 2)

1 tbsp olive oil

1 leek chopped and washed

1 Clove of garlic / 1 red onion chopped

200g Risotto rice

75ml white wine

450ml Vegetable stock

1 lemon, rind and juice

1 bunch basil

2 tbsp parmesan

Method: heat the oil in a pot add the onion and garlic and sautee. Add the rice and fry gently for a few minutes. Add the lemon, wine an dstock and let simmer until the rice is cooked. Add more liquid if needed. Stir in the rest of the ingredients and season.


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