EAT IN SEASON – DECEMBER
DELICIOUS & CRUNCHY LEEK
Leeks, like garlic and onions, contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is a key B complex vitamin for supporting our cardiovascular system. Also Leeks are quite easy to grow and will withstand even the harshest winter. You can grow a huge amount of leeks in a relatively small space. They are another of the classic stockpot vegetables.
sources: www.giy.ie | www.whfoods.com
TRY AT HOME RECIPE
Smoked haddock & leek risotto
Serve 4 people
60 gr butter
1 large leek, thinly sliced
1 large onion
400g risotto rice, such as Arborio
700ml fish or vegetable stock
375g undyed smoked haddock, skinned and cut into small chunks
100g baby spinach
2/3 parmesan table spoons
Olive Oil table spoon
Heat the vegetable or fish stock in a different pot. Heat the butter in a large pot. Add chopped onion and a tablespoon of olive oil. Add the leeks and cook for 3 minutes.
Add the Arborio rice and mix gently with the onion and leeks. Add a little bit of stock to wet the rice and as soon as it gets a bit dry, add a bit more of stock. Risotto needs attention: never leave it alone! And always stair in the same direction (Nonna’s secret).
After 5 minutes add the haddock thinly chopped and the baby spinach leaves (save some leaves for later). Cook it for 10 minutes more (not more than 15 minutes in total), adding bit by bit the stock. Turn off the stove, add a nut of butter and 2/3 spoons of parmesan, cover with a lid and leave to rest far away from the fire for 2/3 minutes.
Serve hot with plenty of black pepper and few fresh spinach leaves on top.