The hunger gap risotto

March is notorious as the month where investment into the allotment doesn’t come close to matching the output, the hunger gap for subsistence farmers and those attempting self sufficiency. This is the first year where, with the help of a cold frame and greenhouse, I have had year-round lettuce in the form of winter varieties: butter head and endive. The sheltered chard is also ready for gentle harvest and the purple sprouting broccoli is not far off our first meal. Our clamped potatoes are nearly used up - finally - the remaining leeks need to be used and the kale is looking magnificent after a very mild winter. Sadly, so are the slugs.

Tonight’s dinner used some of these In a way or young children will eat, by themselves, without argument: hidden vegetable risotto (easy, 30 minutes)

One onion, chopped
One garlic clove, chopped
Olive oil for sautéing
Four small leeks, chopped into chunks
Fry these until softened, then add
One and a half cups of arborio rice
One cup of white wine (why do I have left over Pinot Grigio?)
Three cups of good vegetable stock
Four tablespoons of nutritional yeast flakes
Black pepper
Stir in
A bunch of fresh kale leaves, chopped quite fine, particularly of source of complaint
Half a cup each of frozen peas and broad beans
Stir frequently to prevent sticking to the bottom of the pot until rice is cooked but not mushy - about 15 minutes. Serve with gran padano or parmesan cheese, toasted pumpkin seeds and salad. And wine.