Lemon Risotto (vegan)

250g risotto rice
2 lemons
2 veggie stock cubes
1 big leek
1 courgette
Handful of mushrooms
cooking spray

1. Add boiling water to the stock cubes to make about a litre of stock.
2. Put 2 sprays of cooking spray in a pan with the zest of 2 lemons.
3. Lightly fry the rice in this for about 2 mins. Add about 1/2 the stock and the juice of two lemons and stir.
4. Chop the courgette into slices, quarter those slices and add to the pan. Slice the leek and add. Keep stiring and watching for 10 mins adding more stock when it looks a little dry (when you have done it several times you'll know how much to use and can just leave it).
5. After 15 mins quater the mushrooms and add, then leave for 5 mins.