Risotto recipe

• 30 ml (1.1fl oz) Olive oil
• 1 Medium onion, chopped
• 350 g (12.3oz) Risotto rice
• 1 Large curl lemon rind
• 3 tbsp Fresh sage leaves, chopped
• 1.2 l (2.1pints) Hot chicken or vegetable stock
• 100 g (3.5oz) Lactose free cheese, grated
• 1 Squeeze lemon juice
• 1 Pinch of freshly ground black pepper

1. In a large, shallow pan, heat the oil.
2. Add the onion and gently fry for 10 minutes until softened.
3. Stir in the rice, lemon rind and sage and gently fry for 2-3 minutes until the rice is opaque.
4. Pour in the 1/4 of the stock, and gently simmer, stirring, until all the stock is absorbed.
5. Continue adding the hot stock, a little at a time, allowing it to be absorbed before more stock is added.
6. Continue until the rice is just cooked.
7. Remove the lemon rind from the cooked risotto and stir in the cheese.
8. Season to taste with the lemon juice and plenty of freshly ground black pepper.
9. Serve with roasted roots.

olive oil, onion, rice, lemon rind, sage, l, free cheese, lemon juice, ground black pepper

Taken from www.lovefood.com/guide/recipes/11373/lesley-waters-risotto (may not work)