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It’s spring but the leeks I planted in the allotment last year are still going strong.

I dug up several leeks this week to make an orzotto, which is basically leek risotto done with orzo pasta rather than arborio rice.

The recipe is about as simple as you can get. Fry the chopped leeks in butter and olive oil, add garlic, stir, a few minutes later add the orzo, and then add chicken stock and simmer until the orzo is nice and cooked but still al dente.

The whole process should take about 15 minutes. Nice glass of white wine to glug while the broth is bubbling away.

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