Ingredients
Serves 2/3
100g unsalted butter
1 large leek, washed and finely sliced
1 bay leaf
600ml vegetable stock
4 lemon grass stalks, white part only
3 cm piece of ginger, peeled and finely sliced
1 cup arborio rice
1 tsp salt
150g baby spinach, washed and torn
150g grated parmesan
olive oil to server
Method
Melt butter into frying pan over medium heat. Add leek and bay leaf and cook until soft.
Place stock in a separate saucepan and bring to simmer. Finely slice 2 lemon grass stalks, and bruise the remaining 2. Add lemongrass, ginger and rice to leek mixture and stir to coat rice completely. Add salt and stir to combine. Add a ladle of stock to rice misture. Cook over mid to low heat until rice has absorbed stock, and continue in similar fashion until the rice is creamy and tender.
Add spinach and parmesan, and stir until spinach has wilted. Spoon risotto into bowls and drizzle with olive oil.