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Lemon and Dill Risotto



Set up your rice cooker and hit the "cook" button. Heat the olive oil for 1 minute then add the leeks and garlic and cook stirring until softened. About 3-5 minutes.

Add rice and stir to coat it in the oil. Add the wine, stock, salt and pepper, replace the lid and be sure it is still in cook mode. Cook for 10 minutes, stir, then cook a further 10.

Stir rice again, fold in lemon juice and zest and cheese if using and replace lid. Let stand on the warm function for 10 minutes, then stir through dill (alternatively you can just sprinkle the dill on top but I love dill).