Here's one to start....and that is great for picnics!
1 small leek, finely sliced 600ml/1pint chicken stock 225g/8oz risotto rice finely grated rind of 1 lemon 2tbs fresh chives 2tbs fresh parsely 50g/2oz soy cheese (if you can get a mozzarella equivalent use it) salt and pepper
Preheat oven to 200oC/400oF; spray a 21cm/8.5in round loose based cake tin with cooking spray.
Cook leek in a large pot with 3tbs of stock over a medium heat till soft, stir in rice then add remaining stock.
Bring to the boil, lower heat, cover pan and simmer stirring occasionally, for about 20 mins, or until all liquid has been absorbed.
Stir in lemon rind, herbs, soy cheese and seasoning. Spoon mixture into tin, cover with foil and bake for 30-35 mins. Leave stand for 5 then turn out and slice.
It is yummo...and everyone at my work christmas party enjoyed it loads!! I found out the hard way that is doesn't freeze well at all.
I'm going to try an apple and lemon risotto with poached plums this weekend...I'll let you know how it turns out (not quite sure what to use instead of cream?? vanilla yogurt maybe.)