This might just be the most frequently asked question in our house, and some days it’s easy to answer. Others? Not so much – especially when the world is running at a breakneck pace. Since that’s been happening a lot lately I was very excited when a package of these pre sliced leeks from Melissa’s Produce arrived on my doorstep – because not only did I have a great ingredient to use for dinner but I also knew EXACTLY what I was going to make to feed the starving hordes that night, Orzo Risotto with Leeks and Mushrooms! How I came to that particular decision is a mystery . But in this case all I can say is that however the idea came about I am very happy that it did, because in the immortal words of my husband “I could eat this a lot, like every week”.
High praise indeed!
So, about these pre sliced leeks from Melissa’s Produce. Brilliant. Simply brilliant. If you’ve always shied away from leeks because (a) they are a pain to slice and clean and dry or (b) wondered what in the heck you’d ever do with them… well, it’s now time to embrace them since Melissa’s has done all the hard work for you. No cleaning, no chopping no drying, just open the package and cook them! Once you have, you will be hooked. I think of leeks as the refined member of the onion family – they are mellow, sweet and almost herbal in nature – and were the perfect addition to this Orzo Risotto with Leeks and Mushrooms.
Since I’ve been on a “one dish dinner” roll lately, I know you’ll be surprised to learn that I made this Orzo Risotto with Leeks and Mushrooms as a “one dish dinner”, but you could easily omit the chicken and serve it as a side dish – it would go beautifully with just about any white fish (halibut, tilapia, sea bass) or roasted poultry… or as a vegetarian main with some tender white beans.
So, the next time the question of “what’s for dinner?” come up, Orzo Risotto with Leeks and Mushrooms may just be the perfect answer!