Leek risotto with lemon crumbs

Ingreadient

• 4 tbsp olive oil
• 150g leeks
• 2 garlic cloves
• 1 onion
• Handful fresh parsley
• 60g fresh breadcrumbs
• Zest and juice 1 lemon
• 1.6 litres vegetable stock
• 400g risotto rice (eg arborio)
• 150ml white wine

Instruction

1. Warm half the oil in a large frying pan. Chop the leeks, garlic and onion. Add them to the pan, season and fry gently for 5-7 minutes, stirring now and then, until softened.
2. Chop the parsley, then mix with the breadcrumbs, zest and some seasoning in a bowl.
3. Gently warm the stock. In a frying pan, heat the rest of the oil and fry the crumb mix for 2 minutes, stirring, or until golden. Tip onto kitchen paper.
4. Add the rice to the frying pan, stir for 1 minute, then add the wine and cook for 2-3 minutes until reduced.
5. Slowly add the hot stock a ladleful at a time, stirring between each addition and only adding more when the liquid has been incorporated. This takes about 20 minutes. Taste the rice to check it’s cooked with a little bite, then season with salt and pepper. Spoon into warm bowls, top with the crumbs, squeeze over lemon juice and serve.