Leek Risotto

Leeks are amazing. It used to be that I didn't get how to use them, but ever sence I've figured them out I can't get enough! These were very popular at the market last weekend. We've begun planting out a few more long rows in the garden so we can look forward to more soon.

Leek Risotto

serves about 4

2 medium leeks (white and pale green parts only), finely chopped

2 lbs of squash, cauliflower, broccoli, zucchini, (anything with this same consistancy, and whatever is in season!) cut into 1” pieces

3 1/2 c broth

1 1/2 c water

a dash of oil, or a tablespoon butter

1 c rice

3/4 c finely grated Parmesan cheese (about 1 1/2 oz)

1 roasted red pepper, chopped ( chipotle is nice )

2 T fresh cilantro or parsley, chopped (optional though)

Wash chopped leeks in a colander to remove dirt. In a large pot of boiling salted water, blanch leek and cauliflower, 1 minute. Drain in a colander and rinse with cold water to stop cooking.

Bring stock and water to a boil in a small saucepan and keep at a simmer. Heat a bit of butter, or oil, in a large stockpot over medium-high heat. Sauté squash (or other veggie) and leeks, stirring every once in a while, for 2 minutes. Add rice and cook, stirring for 1 minute. Reduce heat to medium-low and add 1 c simmering stock. Cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue adding stock, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy, 20 to 25 minutes.

Remove from heat and stir in the cheese and roasted red pepper. Season to taste with salt and pepper and top with cilantro.