Leek and Mushroom Risotto with Fresh Herbs, Lemon & Parmesan Crisps

Bring a saucepan of boiling water to the boil. Add the stock cube, and stir until dissolved.

Finely chop the garlic. Thinly slice the leek and mushrooms.

Halve and juice the lemon, and reserve the correct amount of juice. Finely grate the parmesan.

Heat the butter in a saucepan over a medium heat. Add the garlic, leek, fresh thyme and mushroom and fry for two minutes, or until soft.

Add the rice and lemon juice and stir until the risotto rice becomes translucent around the edges.

Add the stock (a ladle full at a time allowing the rice to absorb each time 20-25min).

Cook the risotto, stirring continuously until cooked through. Season the risotto with cracked black pepper.

Heat a frying pan over low heat.

Place a heaped spoonful of grated parmesan in the pan and flatten lightly with the back of the spoon so it looks like a biscuit.

Leave it to cook gently, so that the parmesan melts and forms a little crust. Once crisp on the bottom, flip it over using a thin knife.

Cook for another minute or so on the other side and then remove from the pan and set aside to cool.

Add a little water if the risotto is drying out and the stated amount of stock has been used.

Serve the risotto in bowls. Garnish risotto with parmesan crisps and black pepper if desired.