Or… Happy St. Davids Day! Today is the feast day of Saint David, the patron saint of Wales, which falls on the 1st of March each year. It is St. Patrick’s Day’s lesser known relative. Click here if you want to be baffled by Welsh history.
I am half Welsh and proud of it (unless England is playing Wales…). Both my Dad’s parents were born in Wales, and since I was tiny, they have lived in a beautiful seaside town in South Wales called Tenby. It’s one of my favourite places on earth. Everytime my sister and I visit, there are homemade Welsh Cakes (and other treats!) waiting for us.
If you fancy getting your Welsh on, this is the closest recipe I can find to my grandmother’s: Welsh Cake Recipe.
But my recipe of choice to celebrate St. David’s Day is Leek and Goat’s Cheese Risotto. Saint David was a monk who lived on bread, water, herbs and leeks, so I thought this was a pretty fitting dish to represent Wales (I wonder if my Dad will agree?!).
Leek and Goat’s Cheese Risotto
Serves: 4 people
Cooking time: approx. 20 minutes, or however long it takes for all the liquid to be absorbed and the rice cooked.
- 2 garlic cloves, finely chopped or crushed
- 1.5 cups risotto rice (arborio)
- 1 cup white wine
- 3 leeks, finely sliced
- 4 cups hot vegetable stock
- 1 cup frozen peas
- 1 tbps butter
- 200g soft goat’s cheese
- juice of ½ a lemon
- 1 cup parmesan, grated
- pepper to taste (probably don’t need any salt)
- Heat about 1tbsp oil in a large saucepan over a low heat. Add the garlic and leeks and gently sautée for about 5 minutes, until soft.
- Stir in the rice and cook for a further few minutes, until the grains begin to turn translucent.
- Increase the heat and stir in the wine, allow to bubble away until most of the wine is absorbed (but not all).
- Gradually add the stock, a ladleful at a time, stirring leisurely until most of the stock is absorbed before adding the next ladle.
- Continue cooking until the rice is just cooked.
- Meanwhile, cover the peas in boiling water, leave to stand for 5mins and drain.
- Turn off the heat and tip in the peas, and add the goat’s cheese and butter.
- Cover and leave to sit for 5mins. Remove the lid, stir well and add lemon juice and seasoning.
- Sprinkle grated parmesan on top and serve.
Enjoy with a nice glass (or bottle) of chilled white wine. I am not a Chardonnay fan, but this would probably suit the risotto quite well if it’s to your taste. Enjoy!