I don't know where the inspiration for this came from. It's not really a soup. Not really rice. Not really risotto. But it's a nice comforting dish that's so full of green it must be good for you - great for a dreary day.
You can make use of whatever veg you have left in the fridge. Now's the time for asparagus (April - June), so make the most of any discounts as stores stock a surplus.
Slowly fry some finely sliced leeks in olive oil and until really soft and sweet. At this point stir in some rice ( 1 cup for 2-3 people) and stir to coat in the oil. Cover with a litre of hot stock (I used some powdered chicken stock) and cook for 10-15 mins until the rice is almost done.
As the rice is cooking, prepare the veg you want to add. I had peas in the freezer and half a large courgette that I diced quite finely so that they would cook quickly like the peas. Start to cook the asparagus (you could boil it, or steam it over the rice as it cooks).
Finally, once the rice is just about ready, drop in the peas and courgette and cook for a min. Finish off with a big handful of chopped fresh dill and a squeeze of lemon and pour into a bowl with the asparagus on top.
You can make use of whatever veg you have left in the fridge. Now's the time for asparagus (April - June), so make the most of any discounts as stores stock a surplus.
Slowly fry some finely sliced leeks in olive oil and until really soft and sweet. At this point stir in some rice ( 1 cup for 2-3 people) and stir to coat in the oil. Cover with a litre of hot stock (I used some powdered chicken stock) and cook for 10-15 mins until the rice is almost done.
As the rice is cooking, prepare the veg you want to add. I had peas in the freezer and half a large courgette that I diced quite finely so that they would cook quickly like the peas. Start to cook the asparagus (you could boil it, or steam it over the rice as it cooks).
Finally, once the rice is just about ready, drop in the peas and courgette and cook for a min. Finish off with a big handful of chopped fresh dill and a squeeze of lemon and pour into a bowl with the asparagus on top.