Fabulous lemon risotto

We eat risotto at least once a week, as I always have plenty of home-made stock & we're not great soup drinkers.

This is a good way to give flavour to a plain risotto (which I usually scent with saffron), using ingedients which are generally found in my kitchen, unless I'm unusually disorganised.

Lemon risotto

Melt finely chopped onion, carrot, celery in a little oil. When all is softened, add arborio rice, then, after a few stirs, add a splash of wine. I generally add the hot stock in three diminishing dollops. The more you stir the smoother yr dish will be, but if you're busy don't fret if you don't stir, it's not a competition and it will still be delicious.

While this is going on, chop a whole lemon into pieces so that you can remove all the pips. Put them into a processor with a little rosemary (sage wd be good, too). Whizz to a pulp.

Stir this into your finished risotto together with a little Parmesan & a splash of cream.

PS remarks about stirring also apply to stock: use what you've got. But I urge you to make yr own, as it is no effort, takes no time, & is very thrifty and life-enhancing



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