By Judith Yamada, Kitchen Maven
Right now of yr, in my space, seasonal crops are restricted attributable to chilly and rain and throughout less-than-ideal winter rising circumstances. Sure, potatoes are at all times out there through the winter season. Nonetheless, as scrumptious as these mashed or fried spuds are, they do get a bit boring by mid-February. Nonetheless, there are different nice recent winter vegetable choices. Two of my favorites are leeks and winter squash. They’re each interesting components for his or her colours, textures, and diet. They’re particularly tasty when ready collectively in the identical recipe, and so they’re each low in energy.
Leeks are a superb supply of vitamin Ok, folate, B6 and C in addition to a wide range of minerals together with manganese. An allium (like onions, shallots, garlic, and chives) they’re massive in taste whether or not stewed, braised, sauteed or grilled. Leeks are additionally a superb supply of plant primarily based (non-heme) iron. Whereas plant-based iron isn’t as bio-available as heme (animal primarily based) iron, it nonetheless makes wholesome contributions to iron ranges within the physique. As for winter squash, it’s well-liked for a lot of causes together with its candy nutty style and flexibility. It’s nicely suited to each candy and savory recipes, and is wealthy in vitamin A, C, manganese, and potassium, in addition to fiber.
These two winter seasonal stalwarts marry superbly in my Winter Squash and Leek Risotto. The result’s colourful, flavorful, and loaded with diet. The recipe is fancy sufficient to serve visitors, however straightforward sufficient for a mid-week household meal. Attempt it, by itself, sprinkled with recent grated Parmesan and a few crusty bread or salad or get pleasure from this comforting dish with roasted hen or grilled salmon.
Winter Squash & Leek Risotto
It is a nice, economical winter dinner, and makes a tasty gentle lunch anytime. It’s fairly straightforward to arrange; simply takes slightly (stirring) time and endurance. It additionally goes nicely alongside roast hen or fish. I develop leeks in my backyard plot, and so they’re out there all winter with slightly digging and a few thorough washing. I haven’t had luck with winter squash, nevertheless it’s available out there all winter.
4-6 servings
3 cups cooked and peeled butternut (or different winter) squash*, minimize in 1” cubes
2 medium sized leeks, trimmed and nicely washed between layers.
4 Tablespoons additional virgin olive oil – divided
1 ½ cups Arborio rice
1 cup dry white wine OR broth
1 quart mushroom broth OR vegetable broth, heated to heat
¾ teaspoon kosher salt
½ teaspoon freshly floor black pepper
¼ cup freshly shredded/grated Parmesan cheese
Minimize off root ends and the darkish inexperienced tops from leeks. Use solely the white and lighter inexperienced components of the leeks. Minimize the leeks in half lengthwise. Wash very nicely between the layers. Wipe dry, and slice coarsely. Put 2 Tablespoons olive oil right into a 12” saucepan. Warmth the olive oil on medium simply till the oil ripples. Add the leeks. Prepare dinner about 5 minutes, stirring usually. Take away leek slices from pan.
Add 2 Tablespoons olive oil to the identical pan. Once more, warmth the oil on medium warmth till it begins rippling; add the rice, coating it with oil and stirring usually for 3 or 4 minutes to toast the rice. Slowly stir within the wine (OR 1 cup broth) till most of it’s absorbed.
With a ladle, add ½ cup of the heated broth to the rice, stirring slowly however consistently till most is absorbed. Proceed including ½ cups of heat broth and stirring till all of the broth has been absorbed into the rice. It can take about 20 – 25 minutes to do that, so prepare to sit back for some time. Add salt and pepper. Stir and style for seasoning.
Add the cooked leeks and squash again to the rice. Stir to warmth, for about 4 minutes. Stir within the cheese and revel in.
*To cook dinner the squash within the microwave:
Add ½ cup water to a spherical microwave protected cake pan or pie pan. Minimize the squash into chunks about 5” sq., and place flesh facet down in pan. Cowl loosely with waxed paper and microwave on excessive for 4 minutes. Verify for doneness. Rotate pan and microwave an extra 3-5 minutes, as wanted. Cool utterly and take away rind with a pointy paring knife. Minimize the squash into 1” cubes.
Authentic: Kitchen Maven
