Leek, pea & lemon risotto

• 300gRisotto rice
• 2Leeks
• 200gFrozen peas
• 1 cloveGarlic, crushed
• 2 cubesVegetable stock cube, made up to 1.2 litres
• 30gButter
• 50gItalian-style hard cheese, finely grated
• 1Lemon
• 1 tbspOlive oil

Plus salt, pepper and water.

Method

1. 1

   Crumble the stock cubes into 1.2 litres of boiling water in a pan and keep it hot over a low heat.

2. 2

   Meanwhile, halve the leeks lengthways, rinse out any grit and slice thinly. Crush the garlic, finely grate the cheese and zest the lemon.

3. 3

   Melt half the butter with the oil in a wide pan over a medium-low heat. Soften the leeks with a pinch of salt for 7 minutes, until silky but not browned. Add the garlic for a minute.

4. 4

   Stir in the rice for a minute, until the edges of the grains turn glassy. Add the hot stock a ladleful at a time, stirring often and letting each one mostly soak in before the next. Keep going for about 18 minutes, adding the peas for the last 3, until the rice is tender with a little bite and loose enough to settle when you shake the pan.

5. 5

   Take it off the heat. Beat in the rest of the butter, the cheese, the lemon zest and a good squeeze of the juice. Cover and leave for 2 minutes, then check the seasoning.