This week we are talking about a vegetable that is in season right now and is cheap as chips.
Leeks are closely related to the onion, garlic and shallot. They are used extensively in Wales and elsewhere in Britain. They have come back into favour only in the last 20 years or so, having been overcooked for centuries.
With there long cylinder leaves, soil often gets caught in the tight bulb so slicing them in half and washing under cold water is a must.
This Leek risotto is perfect for these Autumn nights served with a roasted chicken.
Leek risotto with heaps of mushrooms
Prep time: 10 mins
Cooking time: 25 mins
- 2 tbsp olive oi
- 2 cups finely chopped leek
- 4 cloves garlic, peeled and finely chopped
- 2 cups Arborio rice
- ½ cup white wine
- 2 cups chopped flat mushrooms, washed and de-stalked
- ¼ cup parmesan, finely grated
- 2 tbsp butter
- 1 batch leek stock
- Salt and pepper
Heat olive oil in a large frying pan over medium heat. Add leek, garlic and cook until soft. Add rice and turn up the heat and cook for 3-4 minutes, stirring occasionally. Add wine and stir until absorbed. Gradually add leek stock, stirring until absorbed after each addition. Stir in mushrooms and cook for 2 minutes over low heat. Just before serving, stir in the parmesan and the butter.
Season with salt and pepper.
Prep time: 2 mins
Cooking time: 30-40 mins
- Leek trimmings from risotto vegetables (mushroom, leek, garlic)
- 2 bay leaves
- 1 cube vegetable stock
- 1.5 ltrs water
Combine all ingredients in a large saucepan and bring to boil. Reduce heat and simmer on low heat for 30-40 minutes.