When I lived in the U.S., in the frozen north (Minnesota & Wisconsin), we had winters that were very cold with lots of snow.

Outdoor plants died or went dormant.

Perennial plants would come back in the spring but annuals had to be planted each year.

Parsley is a bi-annual – meaning it has a 2-year life span.

It never lived through a Minnesota winter at my house.

Here it does just fine.

I had parsley in the potager that I didn’t think lived through the dry, hot summer only to see it growing in the cold, damp winter.

Last week I saw parsley starting to come up in a pot I had planted it in 2 years ago. It was growing through last years stems of dead basil.

I’ll not question nature but simply be grateful for the surprises.

This recipe serves 4 as a side dish, rather than my usual 2 servings. I planned ahead to so I could make Risotto Cakes. Recipe to follow.

Parsley & Leek Risotto

This Risotto is a great side dish for a roast or steak.

Scale

2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
1/2 cup (4oz, 120ml) dry, white wine
2 1/4 cups (18oz, 540ml) chicken broth
1 small leek, trimmed, cut in half lengthwise, and sliced, including light green
1/2 cup fresh parsley, chopped
1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
1 tbs olive oil

Cook Mode Prevent your screen from going dark

Heat chicken broth and keep hot over low heat.
In medium sauce pan heat oil; add leek and sauté until transparent.
Add rice and sauté, stirring, for 1 – 2 minutes until rice has white center.
Add white wine and stir.
When wine is almost absorbed add a 1/4 cup of broth, stir. (No need to stir constantly but do stir from time to time.)
When broth is almost absorbed add another 1/4 cup and continue adding 1/4 cup at a time and stirring.
Before adding the last 1/4 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth, but fully cooked.
If more broth is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
Add the Parmesan and the parsley, stir well.
Spoon into a bowl or risotto platter and serve.

If you use dried parsley, only use 1/4 cup and add it to the broth right away.
Substitute a small onion, chopped, for the leek.

You could also try Risi e Bisi (Risotto with Peas).

I’ve lost my walking buddy.

We’ve walked, 10 – 15 km (6.5 – 7.5 miles) once a week for over 10 years.

The siren song of kids and grandkids proved irresistible and they are moving ‘home’ to the U.K.

It was me and a good audio book today – and my camera.

The fields are looking green and the ponds are finally filling with water.

We’ve had lots of rain but the water table was so low that the ponds are not filling fast.

After a cold 2 weeks today was tolerable.

There were flowers:

English primroses stuck into the bank along the road….

I think I mentioned that I have a new phone – that didn’t come with earbuds.

I bought Bluetooth earbuds.

They’re wonderful.

I wear 1 and there are no cables draping around my neck.

My books and I are ready for a long walking season.

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