Phil Vickery's Gluten Free Lemon and Leek Risotto

You can add almost anything to a risotto and it will taste good. The secret is to not overcook the rice, and to keep it nice and soupy

1. 1

   Heat 2 tablespoons of the olive oil in a small, shallow pan, add the onion and garlic and cook for 10 minutes to soften.
   
   Heat the remaining oil in a separate medium-size pan, and add the leek. Season well with salt and pepper.
   
   Cook for 4-5 minutes, stirring all the time, until cooked, but not overcooked. Then pop into a colander to drain well.
   Add the rice to the shallow pan and coat well in the oil, then add the white wine and reduce until almost evaporated.
   Crumble the stock cube over the rice, and then gradually add the boiling water a little at a time, stirring constantly.
   
   Add enough water until the rice is cooked (12 to 15 minutes), not overcooked: nice and soupy. Taste the rice (there should be a little resistance between the teeth when tasted) and season well.
   
   Once you are happy with the base, add the cheese, cooked leek, lemon zest, basil and butter. Cover and leave for 5 minutes.
   
   Check the consistency (it should be like thick soup), and add a little boiling water if it seems too thick. Serve in deep bowls with extra Parmesan cheese.