Spring risotto

Yesterday on my way to the university on my bike I came across this beautiful patch of crocus. What better sign to say that spring is here! In fact after weeks of cycling in as many clothes as I could reasonably wear yesterday I was happy to peddle along in my shirt sleeves! As I went thorough the main doors I came across a ladybird (may be on its way to an OU course) and smiled to myself. Down at the markets there were lots of fresh looking veg so I thought I'd whip up something full of the fresh flavours of leeks and purple sprouting broccoli. And so a spring risotto - I wanted the leeks to impart as much flavour as possible so I started with them in the pan - though if you fancied something a bit more vibrant in the green department you could add them half way through the cooking.



knob of butter
1 tablespoon olive oil
220g risotto (arborio) rice
3 leeks sliced
stock
1 small glass of wine (for the cooking not the cook)
salt and pepper
hand full grated parmesan

4 griddled chicken breast and purple sprouting broccoli to serve

Melt the butter in a heavy based pan with the oil and then add the leeks. Cook very gently for a couple of minutes and then add the rice. Have a pan of stock barely simmering and ladle a spoon full at a time into the rice allowing the liquid to absorb before adding more stock. I had about a litre on the go and blanched my broccoli in it too. Once the rice is just about cooked (20-30min) add the wine and allow it to absorb too. Then season to taste and stir in the parmesan. Pile up in a bowl and top with the chicken and broccoli! This will serve about 4 as a light meal.