QUICK LEMON RISOTTO

Ingredients

125g unsalted butter

2 onions, peeled & diced

2 celery stickes, diced

2 lemons, juiced

4c boiled rice

1.5l stock

2tbs chopped parsley

Method

Heat butter in a large saucepan over low heat, then add onoin and celery, cook until soft.

Add the cooked rice and half the stock, stir until the liquid thickens.

Add remaining liquid and lemon juice and, again, stir until liquid thickens.

Take off the heat, stir in parsley and serve.