I was on my own last night with not much left in the fridge after the hoards had left following the bank holiday. After a quick look in the fridge and a bit of a forage in the garden I ended up making this very tasty risotto.
For one person you will need:
1 leek washed and sliced
1 large handful frozen peas zest of a lemon and juice of 1/2 lemon
1 large handful risotto rice
1 handful chopped parsley/mint or basil
1/2 litre approx. Hot chicken or vegetable stock and a generous splash white wine if available
Gently fry the leek in a little oil until it starts to soften, (about 3-4 minutes) then add the rice and stir well so that the oil coats the rice. Add the wine if using it and a cup full of the hot stock, stir well , adding the lemon zest and simmer for another 15 minutes adding more stock when required.
When the rice is almost cooked and all the liquid has been absorbed, stir in the peas and cook for another 2-3 minutes. Check the rice is cooked (still with a very slight bite to it) add the herbs and lemon juice. Serve with grated parmesan.