I came across this recipe while looking through a favorite cookbook, and it immediately caught  my eye.  I’m glad I decided to try it, it’s absolutely delicious!

Serves: 2
Prep: 15 mins.
Cooking: 40 mins.

1/4 Cup Butter
1 Onion, Finely Chopped
2 Crushed Garlic Cloves
2 Leeks, trimmed, washed and sliced
1 Cup Risotto Rice
6 Bay leaves, bruised
1/2 Cup dry Vermouth
3 1/2- 4 cups hot vegetable stock
1 large Lemon, juice and zest
1/4 Cup Mascarpone
1/4 Cup Parmigiano Reggiano, freshly grated, plus extra for serving
Salt and Pepper

Melt the butter and fry the onion, garlic and leeks for 10 minutes, until soft but not brown. Stir in rice and bay leaves, until grains are glossy. Add Vermouth and reduce by half.
Keep stock at gentle simmer. Gradually add stock to rice, one ladleful at a time stirring until each addition is absorbed. Continue till rice is creamy but grains are still firm, about 20 minutes.
Add lemon juice and zest, salt and pepper, stir for 5 minutes. Add mascarpone and parmesan, stir once, cover and let risotto rest for a few minutes. Serve with extra parmesan.

From the CookSmart Vegetarian Cookbook