Ingredients

Serves 4

4 large leeks, or 6 smaller leeks
6 tbsp olive oil, plus more (optional) to serve (see recipe introduction)
2 tbsp thyme and/or rosemary, fresh or dried, plus more (optional) to serve
2 garlic cloves
200g raw risotto rice, or 400g cooked and chilled risotto rice
200–400ml stock or water, plus more if needed
1 lemon
generous grating of nutmeg
sea salt and freshly ground black pepper

Method

1. Finely chop the leeks, right the way down to the dark green ends: they have the most goodness and will soften into tender strands once cooked. Place in a colander and rinse under warm water to ensure they’re fully cleaned and to help soften them in the warmth of the water. Shake dry.

2. Set a large pot over a medium heat. Add the cleaned leeks with all the olive oil and a good pinch of salt and pepper. Gently cook for 10 minutes to further soften the leeks.

3. Add the herbs to the leeks. Peel and grate in the garlic cloves. Add the rice. If using raw rice, pour in 400ml stock or water, or use just 200ml if you’re using cold cooked rice. Stir the stock or water through, pop a lid on the pot. Simmer on the hob for 20 minutes if using raw rice or 10 minutes if your rice is already cooked. Stir halfway through to ensure it doesn’t catch on the bottom and add more stock or water, if needed.

4. Take off the heat and let it sit, lid on, for a further 5 minutes. Remove the lid. Grate in the zest of the lemon. Season with salt, pepper and a good squeeze of lemon juice as well as a generous grating of nutmeg. Add a finishing gloss of olive oil and an extra smattering of herbs, if you like, before serving.