I apologize for the delay, but Remembrance Day should always take priority. Lest we forget.
Today's Meatless Monday (on Tuesday) stems from my search for new recipes involving leeks. Last summer we were blessed with a bounty of leeks from our Community Supported Agriculture. The CSA was overflowing with the stalky things and I needed a few creative cooking tips. My quest led me to this delicious and surprisingly light risotto recipe.
A few basic reminders about risotto. Only use arborio rice. No other can be substituted adequately. Make certain that your broth is hot. It absorbs better and makes for a much more tender dish. Risotto is easy, but fussy. You need to be perched at the stove and stirring continually, otherwise you will end up with a sticky, gloppy mess. Enjoy!
Leek and Green Onion Risotto
1 tbsp olive oil
3-4 large leeks, cleaned and chopped
4 green onions, trimmed and finely chopped
2 garlic cloves , sliced
150g arborio rice
1/2 cup white wine
4-5 cups hot vegetable stock
parmesan cheese to taste, finely grated
1. Bring the stock to a simmer.
2. Heat a large wide pan and add the butter and the olive oil.
3. Add the spring onions, leeks and garlic and cook for 5 minutes until softened.
4. Add the rice and stir to coat (about 1 minute) then add the wine and bubble until reduced.
5. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy.
6. Stir in the parmesan and season.