Method
- In a pot on the stove, boil the water and add the stock cubes.
- In a separate large pot, heat the oil and gently cook the leeks and garlic until soft.
- Increase the heat and add the rice, continue to cook for 2 minutes.
- Add the stock 1 cup at a time to the rice, stirring often. Wait until most of the stock has been absorbed before adding the next cup.
- Continue to add the stock until the rice is cooked through and has a thick consistency.
- You may need to use a little more or a little less stock to get the desired thickness.
- Stir through the leeks, garlic, lemon zest and juice.
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