- 1.25L (5 cups) Massel chicken style or vegetable liquid stock (see note)
- 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
- Step 1Bring stock to the boil in a saucepan. Reduce heat and hold at a gentle simmer.
- Step 2Heat the butter and oil in a large, heavy-based saucepan over medium heat. Add the leek and garlic, and cook, stirring often, for 4 minutes or until soft but not coloured. Add the rice and stir over medium heat for 2 minutes or until the grains appear slightly glassy.
- Step 3Add the wine and cook, stirring, for 2 minutes or until almost absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock and stir constantly with a wooden spoon until completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 25-30 minutes or until rice is tender yet firm to the bite and the risotto is creamy.
- Step 4Remove from heat. Add half the lemon rind. Stir in the lemon juice and grated parmesan. Season with salt and pepper.
- Step 5Divide the risotto among serving dishes. Top with shaved parmesan and the remaining lemon rind to serve.
- High carb
- Low sugar
Tip: Use lemon juice to tenderise meat, stop cut fruits turning brown and add flavour to dishes in place of salt.
Note: Use gluten-free stock to make this gluten free
- Keep lemons in your fruit bowl at room temperature, but if the weather’s warm, store them in the fridge so they last longer.
- Lemon is great with mint, chilli, veal, eggs, seafood, pasta, pancakes, papaya, avocado and salad leaves.
- Lemons contain pectin, a soluble fibre used to set jam. Soluble fibre can also help control blood cholesterol.
- Author: Gemma Luongo
- Image credit: Ben Dearnley
- Publication: Australian Good Taste