I am often trying to think up new ways to use the fresh seasonal vegetables, such as leek and cauliflower.
I would always urge you to try your local vegetable suppliers, whether organic or not, and even have them delivered if you can. You may even be pleasantly be surprised at the prices too.
Simple and very easy to cook, Leek Risotto with Cauliflower is surprisingly tasty and a great way to cook these lovely seasonal vegetables
Local Fresh Leek And Cauliflower
Buying local should mean you get the produce at their freshest. Much supermarket vegetables has travelled a long way and been stored for some time. In fact you don’t know how far it is travelled not only from its place of origin but to and from distribution centres too.
At the time that I write, cauliflower and leeks are both in season and really delicious. So I am looking for ways to cook them and thought I would try a risotto. I was a bit concerned that it may not work but actually it is really delicious
Leek can be partnered with many things in a risotto, such as bacon, ham or mushrooms or even as just a leek risotto in it sown. With cauliflower it is really delicious.
Cauliflower is often an underrated vegetable perhaps only really good for cauliflower cheese but in fact its subtle flavour is delicious in a lot of dishes.
Since the reports of its decline in 2009 and 2010 I can find little that suggest whether there is any recovery of sales or not. People who get their vegetable boxes and who buy local and seasonal vegetables will certainly still be using them. There have been some suggestions this year that cauliflower is the new kale but from what I can see this is mainly in Canada rather than in the UK.
Risotto is an easy recipe to cook and can be made with almost any vegetable. The light flavours of the leek and vegetable with the Parmesan cheese makes a delicious combination. Just seasoned with plenty of black pepper. I think this is a recipe to cook again and again. It also really warming and filling for a cold winters day.
When leeks and cauliflowers are in season it is very low cost too.
You can use Parmesan in the risotto or your favourite Italian hard cheese. Do remember that if you are cooking for a vegetarian it is important to check whether there is any rennet in the cheese you have. Look out for the vegetarian symbol or ask your supplier.
You can use other cheese as an alternative such as mozzarella or a mature cheddar. Try out your favourite cheese.
For the rice, traditionally arborio is used for a creamy risotto but I do like it made with basmati or long grain rice too.
Leek Risotto With Cauliflower
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
- 2 medium leeks, washed and sliced
- 1 medium cauliflower, broken into florets
- 1 tablespoon sunflower oil
- 300g rice, basmati or arborio rice
- 1 litre vegetable stock
- 85g / 3oz Parmesan cheese or similar, grated
- Gently steam the cauliflower and leek for about 5 minutes until soft
- In a large frying pan, heat the oil
- Add the cauilflower and leek
- Add the rice
- Add about 1/3 of the stock
- Bring to the boil and simmer
- When most of the liquid has been absorbed add the next third
- Stir and simmer
- Add the remaining stock
- Check that the rice is cooked and add more liquid if necessary
- When the rice is soft, stir in the cheese
- Serve immediately
This recipe was first published in January 2013 but was updated in March 2014
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