Lemon and leek risotto

'CookSmart Vegetarian' is a Octopus Publishing Group publication that has some very good vegetarian recipes. I no longer remember where I bought it but it has always been the first port of call when a meat or fish-free meal is desired.

This is an easy, tasty and filling recipe.

Serves: 3 persons.

Ingredients:

• 50g butter
• 1 onion, chopped
• 2 garlic cloves, crushed
• 250g leek, sliced
• 250g risotto rice
• 3 bay leaves (the recipe called for 6 but I thought that was way too much!)
• 150ml dry vermouth
• 1 litre vegetable stock
• 1 lemon: juice and zest
• 50g mascarpone cheese
• 50g parmesan cheese, grated
• salt & pepper to taste

Method:

1. Fry the onion, garlic and leek in the butter for 10 min. Don't brown the leek.
   
   
   
   
2. Mix in the rice and bay leaves until the rice is shiny. I crushed the bay leaves but I wouldn't do it again. It would be easier to remove them at the end if they were whole and the bits of bay leaves don't look good on the plate.
   
   
   
   
3. Add the vermouth and let it cook until reduced by half.
4. Gradually add the vegetable stock to the pan, stirring every time more stock is added. It should take about 20 min for the rice to cook through.
5. Add the juice and zest of the lemon, salt and pepper to taste and cook for 5 min. Remove from the heat.
   
   
   
   
6. Add the mascarpone and the majority of the parmesan (leave some to sprinkle at the end) and let it rest for a few minutes before serving.
   
7. Serve the rice with the remaining parmesan sprinkled on the top.