Leek, Mushroom and Lemon Risotto

Leeks and lemon go together beautifully in this light Italian risotto, while mushrooms add texture and extra flavor. Recipe serves 4.

Ingredients:

8 ounces (250 g) trimmed leeks
2-3 cups brown cap mushrooms
2 tablespoons olive oil
3 garlic cloves, crushed
6 tablespoons water
1 large onion, roughly chopped
1 3/4 cups risotto rice
5 cups simmering vegetable stock
Grated rind of 1 lemon
3 tablespoons lemon juice
2/3 cup freshly grated Parmesan cheese
4 tablespoons mixed chopped fresh chives and flat leaf parsley
Salt and freshly ground pepper

Method:

1. Slice the leeks in half lengthwise, wash them well and slice them evenly. Wipe the mushrooms with kitchen paper and chop them roughly.
2. Heat the oil in a large saucepan and cook the garlic for a minute. Add the leeks, mushrooms and plenty of seasoning and cook over a medium heat for 10 minutes, or until the leeks have softened and browned. Spoon into a bowl and set aside.
3. Add 2 tablespoons of the butter to the pan. As soon as it has melted, add the onion and cook over a medium heat for 5 minutes until it has softened and is golden.
4. Stir in the rice and cook for about 1 minute until the grains begin to look translucent and are covered in the fat. Add a large spoonful of stock and cook gently, stirring occasionally, until the liquid has been absorbed.
5. Continue to add stock, a spoonful at a time, until all of it has been absorbed, and stirring constantly. This should take about 25-30 minutes. The risotto will turn thick and creamy and the rice should be tender but not sticky.
6. Just before serving, add the leeks and mushrooms, with the remaining butter. Stir in the grated lemon rind and juice. Add the grated Parmesan cheese and the herbs. Adjust the seasoning and serve immediately.

Leek and Ham Risotto

Another simple Italian risotto that makes an easy dinner, yet is special enough for a dinner party. Recipe serves 3-4.

Ingredients:

1 1/2 teaspoons olive oil
1 1/2 ounces (40 g) butter
2 leeks, cut in slices
6 ounces (175 g) prosciutto, torn into pieces
3 ounces (75 g) button mushrooms, sliced
1 1/2 cups risotto rice
4 cups simmering chicken stock
3 tablespoons fresh flat leaf parsley
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Heat the oil and butter in a pan and fry the leeks until soft. Set aside a few strips of prosciutto for the garnish and add the rest to the pan. Fry for 1 minute, then add the mushrooms and stir-fry for 2-3 minutes until lightly browned.
2. Add the rice. Cook, stirring, for 1-2 minutes until the grains are evenly coated in oil and have become translucent around the edges. Add a ladleful of hot stock. Stir until this has been absorbed completely, then add the next ladleful. Continue in this way until all the stock has been absorbed.
3. When the risotto is creamy and the rice is tender but still has a bit of "bite", stir in the parsley and Parmesan. Adjust the seasoning, remove from the heat and cover. Allow to rest for a few minutes. Spoon into a bowl, garnish with the reserved prosciutto and serve.

Braised Chinese Vegetables

This quick and tasty combination of Chinese cabbage, broccoli, leeks and green beans only takes 20 minutes to prepare and cook. Serve with a meat dish and rice. Recipe serves 4-6.

Ingredients:

6 1/2 ounces (200 g) Chinese cabbage, chopped
6 1/2 ounces (200 g) broccoli, cut into florets
5 ounces (150 g) leeks, sliced
5 ounces (150 g) green beans, sliced
4 spring onions (scallions), sliced
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 teaspoons (prepared) freshly crushed garlic
1 teaspoon freshly chopped ginger
1/2 cup vegetable or chicken stock
2 teaspoons soy sauce
1/2 teaspoon chili sauce
2 teaspoons cornflour mixed with water to form a paste

Method:

1. Heat oil in a wok or deep fry-pan. Add garlic and ginger, cook for a few seconds then add the vegetables and cook, stirring, for 2 minutes.
2. Add the stock, soy sauce and chili sauce. Cover and cook for 4-5 minutes.
3. Move vegetables to one side and add the cornflour paste. Stir until it thickens. Mix vegetables in the sauce and serve.