leek & lemon risotto

jolarocknrolla

serves 4

8 oz trimmed leeks
2 tsp olive oil
3 crushed garlic cloves
1 large onion chopped
1 3/4 cup arborio rice
5 cups vegetable stock
grated zest & juice of 1 lemon
1/4 cup fresh chives and parsely

saute leeks and garlic 10 minutes and reseve in a bowl. now saute the chopped onion about 7 minutes, stir in rice and and cook (stirring) for about 12 minutes. add ladle-ful of hot stock until absorbed, then stir in more stock (enough to keep it liquid and runny but not too soupy), keep stirring and adding stock - should take about 20-25 min. when rice is tender and creamy, add in the reserved leeks, herbs and grated lemon zest and 3 tbsp of the fresh lemon juice.