Spring Greens Risotto

SERVES 4

INGREDIENTS:

1L Vegetable Stock

Juice and Zest of 1 Lemon

2 TBLS Olive Oil

2 Garlic Cloves (crushed)

1 Whole Leek (finely diced)

1/2 Red Onion (finely diced)

6 Sprigs of Thyme

1-Cup Arborio Rice

2 Cups Spinach Leaves

1 Cup Frozen Green Peas

1/4 Cup of Basil (roughly chopped)

S&P (season to taste)

METHOD:

1. Heat the chicken stock in a small saucepan until warm, cover to keep warm and set aside

2. Heat the olive oil in a heavy set pot or pan on a high heat and Saute the onion, garlic and leek, reduce heat and then add the rest of the vegetables, thyme and S&P to the pot, cook until just soft.

3. Increase heat, add the rice and lemon juice, Stir to combine ingredients and when liquid is low, stir in a 1/2 a cup of chicken stock and continue to stir until all liquid is absorbed, then stir in another 1/2 a cup of stock, Continue this process until rice is cooked through.

4. Stir in spinach leaves, peas, basil and lemon zest, season with S&P to taste.

* OPTIONAL