Prep time: 10 minutes
Cook time: 30-35 minutes.
What you need:
2Tbsp Extra virgin olive oil plus extra
2 leeks, green parts only, outer thicker layer removed, sliced into thin lengths then diced finely
½Tbsp garlic infused olive oil
2 strips of lemon rind
1 bay leaf
6-8 sprigs of thyme, stripped
500g aborio rice
1.5L Fodmapped for you chicken stock
freshly ground black pepper
150g baby spinach
120g pecorino cheese
Step 1: Add the 40ml extra virgin olive oil to a large wide based pot over medium heat. Add the leeks, bay, lemon and thyme and gently soften. Season with salt and pepper. Add the garlic oil then follow in with the rice and stir to toast the rice grains and coat each grain.
Step 2: Add 1 cup of hot stock to the rice and stir over medium heat for 5 minutes until the stock is absorbed. Add the remaining stock half a cup at a time, stirring continuously, allowing each addition to be absorbed before adding the next. This should take about 20 - 25 minutes.
Step 3: With 5 minutes to go, stir through the spinach and cook just enough to wilt the spinach.
Step 4: Drizzle in a little oil and gently stir through the pecorino, stir quickly for 30 seconds then leave to stand for 2 minutes and serve on warm plates.
Step 5: Spoon the risotto onto warm plates, squeeze over some lemon juice and serve.