It feels good to be back blogging again. And cooking and taking photos and writing.
I’ve stayed away from the blog and social media for a few days due to serious family health problems. Things are still difficult so I hope this is a blogging come-back after a short off-the-blog break and not the other way round… Life always has a way of sending us thought-provoking messages. And if we choose to walk through it with the open heart of an eager student, we have a new lesson to learn every single day.
I’ve been trying to follow the summer mood of the vegetable market although the weather has its objections the last couple of days… Have you noticed how fascinating fruit and vegetable markets are at the change of seasons? Shapes and colors change and people’s moods usually follow their leads. Peaches and cherries and watermelons carry summer’s joy in their bright colors. Whereas in autumn, the orange bliss of pumpkins and oranges and tangerines is probably the only thing that stands out from the season’s gloominess.
When a season ends, I like to make the most of its products if they happen to finish with it. Since we’ll be missing their taste until we meet again, why not enjoy them as much as we can before they go off-season? And now that summer is well on its way, many fruit and vegetables will wave us goodbye. And because leeks are one of them, I thought I’d share with you one more of my favorite leek recipes.
An easy leek and mushroom risotto.
Leeks cooked with rice – known as “Prasorizo” in Greece – is a traditional Greek dish of humble origins due to its inexpensive ingredients. Together with its other similar recipe, “Spanakorizo” – spinach cooked with rice – they make a delicious couple of nutritious meals that greatly balance our intake of vegetables, carbs and healthy fats. And because they are usually served with feta cheese, protein needs are also covered.
But with this recipe you don’t have to worry about protein. I tweaked the traditional one a bit and added mushrooms. I used canned pleurotus mushrooms but you’re welcome to use any type you like. This recipe is not made in the usual, slow-cooked, risotto way. And its texture may not be as creamy but it surely is much easier to make and absolutely delicious!
Easy leek and mushroom risotto
What you need:
- 3 leeks
- 2 spring onions, chopped
- 1/3 cup olive oil
- 1 cup canned pleurotus mushrooms, cut in medium pieces
- 1 ½ cup long-grain rice
- 5 cups vegetable stock
- 3 tbsp dill, chopped (plus more for garnish if you wish)
- 1 tbsp lemon zest
- 1/3 cup fresh lemon juice
- Salt, freshly ground pepper
What to do:
– Cut off the ends of the leeks keeping a little of the light green part, remove outer layers and wash them. Slice them in half lengthways and cut them in ½-inch pieces.
– Place the olive oil in a cooking pot over medium heat. Add the spring onions and the leeks and sauté for 2 minutes. Add the mushrooms and sauté for 2 more minutes. Add the rice and sauté for one more minute.
– Stir in the vegetable stock and add the dill, lemon zest and salt.
– Reduce the heat, cover the pot with the lid and let it cook for 15 minutes.
– Add the lemon juice, slightly stir, cover and let it cook for 5 more minutes.
– Remove from the heat. The rice should be cooked and there must be a small amount of liquid left which will be absorbed while it cools. Cover the pot with a clean towel and put the lid on top of it. Let it stand for 10 minutes.
– Garnish with chopped dill and freshly-ground pepper and serve.
Μπορείς να διαβάσεις τη συνταγή στα Ελληνικά εδώ.