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Get Ready for Spring!

by Sarah Brown May 21, 2019

Get Ready for Spring! Wild Leek Risotto!

Spring is in the air! The temperature has finally risen and the sun is shining. Sure, there may have been some windy and cool days recently but we’re now well into May and spring has definitely made its way to Toronto.

At Earth + City we champion seasonal, local food and with the change in season we start to see lots of new produce becoming available at farmers’ markets and grocers. In Ontario, spring means asparagus, rhubarb, fiddleheads and, of course, wild leeks (also known as ramps)! We get ours from Farmers’ Market foragers Forbes Wild Foods - you can find them at Sorauren (Monday) and Dufferin Grove (Thursday) Farmers’ Markets.

To welcome in this warmer weather and the glut of greens that come with it, we have a delicious spring wild leek risotto recipe. A classic dish that is simple to make and bursting with bright flavours.


1 tablespoon olive oil

1-2 bunches of wild leeks, washed and chopped

½ bunch of Fresh Herbs (basil, parsley…)

1 ½ cups arborio rice

1 cup white wine

1 L of vegetable stock

Salt and pepper to taste

1 lemon

½ cup vegan parmesan or nutritional yeast

Place oil in a heavy-bottomed pot on the stove, turn the heat to medium/low and add the bottom half of your wild leeks. While they are cooking, heat your stock on the stove in another pot.

Once the leeks have sautéed for 5-10 minutes, add in the arborio rice and stir for minute or two, or until it is coated in oil and slightly translucent. Add the white wine and cook until it has fully absorbed.

Next, add your stock to the rice one ladleful at a time, waiting for each ladleful to be absorbed before adding the next one. Continue stirring the rice the entire time.

While the rice is cooking, take the top half of your wild leeks (green part) and transfer them to a blender or food processor along with the juice of half the lemon and a few herbs. Blitz the leeks, lemon and herbs into a puree.

Once the rice is cooked (after 25-30 minutes) to al dente and most of the stock liquid is absorbed, add the leek puree and parmesan or nutritional yeast to the risotto. Stir until fully combined.

Serve the risotto in bowls and garnish with a few herbs, a little olive oil and the rest of the lemon juice.  


Sarah Brown
Sarah Brown


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