A simple yet delicious risotto that uses everyday ingredients! Cooked leeks have a lovely mild onion flavour and add to the creaminess of the risotto. With a hint of lemon instead of traditional white wine, this risotto tastes fresh and light! An addition of a soft poached egg and some tangy parmesan crisps add real decadence to the otherwise simple dish!
Boil a kettle and make the stock. Keep it warm on low heat.
Heat 2 tbsp of oil in a large frying pan. Add leeks, shallots and garlic and fry for 4 minutes. Add the rice, stir and cook for another minute or two until the rice is starting to turn translucent. Squeeze in half a lemon.
One ladle at a time, start adding the stock and stir until all the stock is absorbed. Add another ladle of stock and keep on cooking until you have no stock left or until your rice is cooked al dente. Take the risotto off the heat, stir in a tbsp of cream cheese and cover with a lid.
In the meantime, prepare parmesan crisps. Heat a dry frying pan. Place generous teastpoons of finely grated parmesan in small piles, then spread them into a thin layer. Keep on frying on low heat until the crisps firm up. Carefully flip them over and fry for another minute to brown.
Poach two eggs in boiling water with a splash of vinegar.
Divide your leek risotto between bowls. Sprinkle the lemon zest. Top your risotto with a poached egg and a couple of parmesan crisps.