Creamed Orzo with Baby Leeks and Parmesan

I had always envisioned starting this project with ramps, since they are pretty much the first vegetable to come into season. So when I heard on twitter that some of the farmers were already appearing on Saturday mornings at North Market, I headed down there to see what I could find. No dice for ramps - guess you have to come really early.

What I did find were some cute little baby leeks. The woman selling them wasn't particularly helpful. When I asked her if they could be substituted for scallions, she didn't have much to suggest other than to say that even the green part could be eaten.

So, with that guidance, I set out to find a a leek recipe and substitute. I randomly found this recipe thanks to google, so given that, the results were far better than they had any right to be. The effect of reducing the stock and adding the parmesan resulted in a creamy texture, very similar to risotto, but taking about a quarter of the time to cook.

I highly recommend this recipe, and if you don't have baby leeks, use a couple full size leeks in their place, sliced thin.

Creamed Orzo with Leeks and Parmesan
Based on Zola Gorgon’s recipe at http://www.arcamax.com/recipes/s-119362-487215

1 bunch baby leeks, cleaned and cut into ½ inch lengths
2 tbsp butter
2 tbsp olive oil
1 cup orzo pasta
1 cup chicken or vegetable stock*

1/4 cup grated parmesan

½ tsp salt
pinch pepper (or to taste)
pinch nutmeg (or more to taste)

Clean leeks – slicing stems lengthwise and separating layers – rinse in multiple changes of cold water.

Cook pasta in salted water according to package directions, but stopping 1 minute early.

While pasta is cooking, melt butter in oil in large sauté pan. Add leeks and cook over medium until soft. Add chicken stock and simmer until stock is almost completely reduced. Whisk in flour and add milk. Add salt, pepper and nutmeg to taste. Cook 1-2 minutes until thickened. Turn off heat and stir in parmesan and serve.

*note: we make our own chicken stock and always have some in the fridge or freezer. that is the husband's department, and hopefully will be the subject of a post very soon.