1 leek washed well, sliced into coins
1 tbsp. EVOO
1/3 cup white wine
1 cup brown rice
1/3 cup kamut grains
1 cup Arborio rice
6 cup broth
1 tsp fresh thyme
2 tbsp. flat leaf parsley, minced
Place the oil and leeks into the bowl with the blending blade on.
Cook for 3min. @ 100c on speed 2
Add the wine, and grains. Lock the lid on again.
Cook for 40 min on speed 3 @100c with the cap off to allow steam to escape.
*Every 6-10 min pour in 1 cup of broth until grains are al dente*
10 min before all grains are cooked add herbs.
2 tbsp. EVOO
2 garlic cloves, chopped
3 large cremini mushrooms
1 bunch of asparagus, woody ends off
pinch of salt
1/4 cup parmesan
In a small saucepan 10 min before grains are cooked add oil, jalapeno and garlic to a small preheated skillet. Cook until lightly golden in colour.
Add mushrooms and asparagus, sauté for 5-7 min. until slightly brown with crisp edges on med. high heat.
Season with salt.
Layer or stir into risotto and top with cheese.