Caramelised Leek And Miso Risotto

1. Heat a big glug of oil in a deep pan.
2. Add your sliced leeks with a hefty pinch of salt and cook them on medium heat until they’re soft and caramelised—about 10 minutes.
3. Stir occasionally to avoid any burning, then toss in your garlic.
4. Add in the risotto rice and toast it for 2 minutes.
5. Pour in your white wine and allow to reduce slightly.
6. Pop in your stock cube, miso paste, and 200ml of hot water.
7. Stir until the stock is dissolved and the miso is mixed through.
8. Gradually add the rest of the hot water, one ladle at a time, stirring constantly until the risotto is creamy and the rice has a slight bite.
9. Stir in your butter, double cream, and a generous crack of black pepper.
10. Squeeze in the lemon juice and add the zest for that zingy freshness.
11. Toss in most of the chives, saving a little for garnish.
12. Pile your risotto into bowls, sprinkle with the remaining chives, and maybe an extra grind of black pepper.

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