Lemon and Zucchini Risotto

Serves 4

Ingredients

2 tbsp olive oil

1 leek, finely sliced

1 medium zucchini, diced

1 cup arborio rice (or long grain rice)

4 cups vegetable stock (warmed)

Salt and pepper, to taste

Juice and zest of 1 lemon

1/4 cup grated parmesan cheese

Method

1. Heat the olive oil in a large pan over medium heat. Add the sliced leek and diced zucchini, seasoning with salt and pepper. Sauté for 2-3 minutes, stirring occasionally, until softened and fragrant.

2. Stir in the rice and cook for an additional 1-2 minutes, allowing the grains to lightly toast. Begin adding the warm vegetable stock, about 1/2 cup at a time, stirring continuously. Allow the rice to absorb the liquid before adding more stock. Repeat this process until the rice is tender and creamy, which should take about 18-20 minutes.

3. Once the rice is cooked, stir in the lemon juice, zest, and a pinch of salt and pepper to taste. Remove from heat and fold in the grated parmesan cheese until fully incorporated.

4. Garnish with additional lemon zest or a sprinkle of parmesan cheese, then serve.