Leek and lemon risotto

Method

1. Bring the water to the boil with the stock cubes
2. In a separate pot heat the oil and gently cook the leeks and garlic until soft
3. Increase the heat and add the rice, continue to cook for 2 minutes
4. Add the stock one cup at a time to the rice, stirring often, wait until most of the stock has been absorbed before adding the next cup
5. Continue to add the stock until the rice is cooked through and has a thick consistency
6. You may need to use a little more or a little less stock to get the desired thickness
7. Add lemon zest and juice and stir through.