RISOTTO PRIMAVERA

Short-grain brown rice adds a delicious nutty taste to risotto. It’s high in fiber and is believed to help lower cholesterol.

SERVES: 4 PREP: 20 MINS COOK: 50 MINS

5 cups vegetable stock

1 tablespoon olive oil

1 large leek, thinly sliced, white and green slices kept separate

2 garlic cloves, finely chopped

¼ cup short-grain brown rice

5½ ounces baby carrots, tops trimmed, halved lengthwise

6 asparagus spears, woody stems removed

1 zucchini, cut into cubes

2 tablespoons butter

¾ cup finely grated fresh Parmesan cheese

2¼ cups mixed baby spinach, watercress, and arugula leaves

1 Bring the stock to a boil in a saucepan.

2 Meanwhile, heat the oil in a large skillet over medium heat. Add the white leek slices and garlic and cook for 3–4 minutes, or until softened but not browned.

3 Stir in the rice and cook for 1 minute. Pour in half the hot stock, bring back to a boil, then cover and simmer for 15 minutes.

4 Add the carrots and half the remaining stock and stir again. Cover and cook for 15 minutes.

5 Add the green leek slices, asparagus, and zucchini, then add a little extra stock. Replace the lid and cook for 5-6 minutes, or until the vegetables and rice are just tender.

6 Remove from the heat, stir in the butter and two-thirds of the cheese, and add a little more stock, if needed. Top with the mixed salad greens, cover with the lid, and warm through for 1–2 minutes, or until the leaves just begin to wilt.

7 Spoon into shallow bowls, sprinkle with the remaining cheese, and serve immediately.

LOVELY LEEKS

Leeks are part of the onion family and contain many antioxidants, minerals, and vitamins, including folic acid, niacin, riboflavin, and thiamin. They are a good source of vitamin A as well as containing vitamins C, E, and K.