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    Me

    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Leek and Lemon Risotto

Leek & Lemon Risotto

Back home to an emptyish fridge ,  but leeks from the vegebox , they do seem to last forever. If the snowdrops are to be belived Spring is on its way….this certainly looks like a Spring dish and tastes light and zingy…….and yet warming in this still damp weather.

Leek Risotto

Lemon and Leek Risotto

2 medium leeks finely chopped
200g of arborio risotto rice
3 cloves of garlic finely chopped
1 litre of stock – 1 heaped tsp of vegetable bullion  ( I use Marigold Swiss Vegetable  recommended by both Delia and Nigella ) dissolved in a 1 litre  of boiling water
Lemon -juice of half  and  1 tsp of zest
Few sprigs of fresh lemon thyme
1 tsp of butter

  1. Gently melt the butter in a pan on a low heat  , add the leeks , garlic and cook until softening
  2. Stir in the rice make sure its well coated in fat
  3. Add a ladle full of the stock , stir thoroughly the liquid has been absorbed
  4. continue to add a ladle at a time , stirring well all the time until half the stock is gone
  5. The rest of the stock can be added in two parts but you need to keep stirring
  6. Check that the rice is well softened , you can always add a little extra warm water .
  7. Finally  add the lemon zest , juice and lemon thyme stirring in.

Other risotto Squash and Hedghog Fungus Risotto

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