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British Baby Leek and Mushroom Three Grain Risotto

Having survived National Cupcake Week, my scales are pleased that we are now into British Food Fortnight. Whilst I could continue to bake cakes, I am moving instead, into savoury, autumnal cooking-mode.

I know, I know, I could have chosen a British dish to cook, but I was mainly inspired by the lovely British baby leeks that are in season at the moment and by some British mushrooms (not foraged, this time) and by coming across a ‘three grain’ risotto in the back of my cupboard.
I’ve been buying locally produced organic spelt flour for some time now (made at Redbournbury Mill) and often enjoy spelt bread, but I have never actually cooked with or eaten spelt as a whole grain. So, I was quite keen to try it. The three grains I used included long grain rice, pearl barley and pearl spelt and I cooked them in the same way that I would cook a normal risotto. 
The baby leeks and wild mushrooms give this risotto a lovely flavour and if you top it with some vegetarian cheese, it will also tick the Meat Free Monday box. Aren’t we all being so good? 
You shouldn’t have any trouble at all finding British produce to cook with if you are in the UK, particularly during British Food Fortnight, but I am finding that generally, shops are very keen to push British produce and the double-bonus is that fresh British produce will most likely be in season too.
As a random aside, if you are interested in hearing more about spelt, catch up with this week’s Nick Coffer’s Weekend Kitchen on iplayer. Nick’s guest was Edd Kimber, the winner of last year’s Great British Bake Off and about half an hour into the show you’ll also hear me talking about spelt flour in my ‘Ren Recommend’s’ slot! If you are into baking, you’ll find a factsheet on the same page with lots of free recipes on it too, including Edd’s Chewy Chocolate Chip Cookies and his Orange and Passion Fruit cake.
Over the next fortnight up until 2nd October, look out for ‘meet the producer’ style events, special promotions in the shops and in restaurants, healthy eating activities for kids (or, if like me, you overdosed on cupcakes, then for yourself) and generally for the “Buy British” message that the campaign is trying to push.
If you are a tweeter, you can follow @theBritFFGirls and add the hashtag #BritFF to your posts/tweets too.
You can also follow the campaign by ‘liking’ the Love British Food Facebook page.


British Baby Leek & Mushroom 3 Grain Risotto

Serves 4
300g Three Grain Risotto (I used the Riso Gallo brand)
1 Tablespoon British Rapeseed Oil
1 Small Onion, finely chopped
220g British Baby Leeks, cleaned and finely chopped
150g British Oyster Mushrooms, chopped
50g British Chestnut Mushrooms, sliced
1 Litre Vegetable Stock
For the topping
110g British Baby Leeks, washed and finely chopped
15g Butter
A twist of pepper
A handful of freshly grated vegetarian-style Parmesan cheese
1. Boil the kettle and make up the vegetable stock to one litre in a separate sauce pan. Leave the pan on a low heat so that your stock is constantly simmering as you add it to your grains/rice.
2. Add the oil to a large heavy-based pan and gently fry the onions and leeks for around five minutes. Add the rice, stir it well until it is coated in the oil and mixed with the onions and leeks.
3. Add the mushrooms and risotto rice/grains, mix well until all the grains are coated. Over a medium heat, add a ladleful of stock to the rice and vegetables and simmer. As the stock bubbles in the pan and is absorbed, add another ladleful and again stir. If your rice/grains are in any way sticking to the pan, your heat is too high. Add more as necessary, until all the stock has been used up and the grains are cooked. The grains should take no more than 25 minutes to cook and should still have some bite to them, but should not be hard.
4. Using your (now empty) stock pan, add the butter and the extra baby leeks and gently fry for three minutes or so. Serve your risotto in bowls and top with the extra baby leeks, a twist of pepper and plenty of grated cheese.
I will be linking this recipe up with Simple and in Season – running up until 15th October.
Don’t forget to leave me comments too if you are writing about or eating British food over the next two weeks.
Thank you for all your help, comments and feedback about my blog name! I am sticking with Fabulicious Food! and the move is happening as I type.

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  1. Hi Ren,
    I love the new look of your website, well done to you!
    I hope to enter this month’s simple and in season competition and keep vhanging my mind as to what to do. Your dish looks both delicious and healthy!

  2. >Sounds wonderful! Now to find some baby leeks in Copenhagen! Emma 🙂

  3. Fabulicious Food says:

    >Thank You Miss Cake Baker! Just found your blog too. I love those brownies! Need them now!

    Thank you too, Jude. Jam is good! Perfect for this time of year when there is lots of fruit about to save!

  4. A Trifle Rushed says:

    >What a tasty looking meal, perfect for this time of year. I must look out for some British Seasonal food, and resist entering yet more jam!

  5. MissCakeBaker says:

    >This looks great and so healthy. It's definitely going on my to make for dinner list. I'm a big fan of spelt flour so I'm going to listen to the radio show now.

  6. Fabulicious Food says:

    >Thank you both!

    Yes, it's becomming an occupational hazard for me eating cake for breakfast under the pretext of waiting for day-light for a good photo!!!

    Thanks Karen, yes, I am in a rustic mood!

  7. Karen S Booth says:

    >That looks like a wonderfully tasty and rustic dish Ren, and the sort that we love in our house.
    I am looking forward to seeing what BFF comes up with, it is such a great event.

  8. thelittleloaf says:

    >What a wonderful healthy Monday supper! I made profiteroles this weekend and ended up eating some for breakfast as I photographed them this morning (had been waiting for some natural light!) so a cleansing 3 grain risotto is just what I need 🙂

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