Serves 2.

Finely chop half a small onion, or a couple of shallots, and 1/2 stick of celery. Fry in olive oil and a knob of butter for 5 mins or so till translucent. Add two handfuls of risotto rice. Stir for a bit. Add 1/4 pint vegetable stock, stir until it's all absorbed. Then add a glug more stock, stir until it's absorbed, and repeat the adding and stirring for about 10-15 minutes. At this point add the finely grated rind of half a big lemon (or all of a small one), and some chopped sage. Yes, I know, sage. About 6 leaves. And a bit of rosemary, if you're feeling so inclined. Carry on adding the stock and stirring for another 10-15 mins till the rice is cooked. Stir in the juice of half that big lemon (or all of that small lemon), 4 tbsp of grated Parmesan, an egg yolk, salt, black pepper, and if you're feeling decadent, 4 tbsp of double cream. Cover and leave to stand for a couple of mins. Stir vigorously and serve with some more Parmesan on top.

I just had this. It was very good.

Tomorrow I have agreed to babysit. I have never babysat before. I hope the baby doesn't know that.