by Jocelyn Cook
Long time member Jocelyn whipped up a delectable Leek Risotto and shared the recipe with our members. Leeks are plentiful this time of year, keep the recipe on hand for when they show up in the Share. Raw leeks will stay fresh in the fridge for up to 14 days, or blanch and freeze for use up to 12 months later. Cooked leeks; however, only last a few days in the fridge. So do yourself a favor – make the risotto and eat it all in one sitting. Or maybe eat any (unlikely) leftovers for lunch promptly the following day.
2 Tbs olive oil
2 tsp minced garlic
2 cups Arborio rice
5-7 cups broth of choice (I used chicken and lost track measuring then used the remainder to boil pasta with as I knew my kids wouldn’t eat the risotto because it has “chunks in it 🙄)
2 sprigs of fresh rosemary
desired amount of peas
1. Add oil to pan over medium heat. Add thinly sliced leeks. Sauté 5min or so until soft.
2. Add garlic. When fragrant add rice and lower heat to medium low. Stir continuously.
3. Once rice begins to brown slightly add enough broth at a time to cover rice. Continue with regular stirring.
4. Repeat with broth and constant stirring.
5. When rice is almost finished add two sprigs of rosemary and remove once desired intensity of rosemary flavor is achieved.
6. Continue adding broth and stirring until desired consistency of rice is achieved.
7. Remove from heat, add peas and cover until served.
Variations: Jocelyn is convinced this would be delicious with sauteed mushrooms, give it a shot!