Recipe: Brighten up with Lemon-Leek Risotto

As winter makes way for spring, lemon trees burst into their full Vitamin C goodness. Ayurveda tells us that the colour of food is nature’s way of hinting at it’s effect. The warm tones of yellow lemons, orange mandarins, red chillies and light green amalaki indicate the pungent and sour tastes that warm the body and stoke Agni - the fire of digestion and transformation.

It’s no wonder that these seasonal produce come into force as the winter frost begins to thaw and sun rises a little earlier and warmer each day. Lemons have the same effect as the sun, increasing digestive strength by bringing an acidity to the gut and clearing out congestion and toxins from the digestive tract. They also have a mix of the sweet and sour tastes, which are heavy and bring enthusiasm and stamina to the mind and body.

From the Ayurvedic perspective, lemons have warming, stimulating and cleaning qualities which can reduce excess Kapha (earth and water) and support Vata (air and ether) and Pitta (fire and water) dosha. Some of the medicinal uses of lemons include:

1. Reduce colic and gastritis from low stomach acid;

2. Cough and cold relief (such as lemon, ginger and honey tea);

3. Clear ama or metabolic toxins in the body;

4. Acts as a mild laxative (warm water with lemon in the morning); and

5. Brightens the surface of the skin and reduces inflammation thanks to citric acid and its exfoliating effects.

   Lemons are easily available with different varieties that grow in winter and summer. Winter lemons tend to be more sour and large, while summer lemons are smaller and sweeter. It’s best to stick to seasonal lemons as their nutritional composition is what the body needs in that season - the wisdom of nature.

One pot meals are a great way to cook with less fuss and mess, and enjoy all your nutrients and flavours complementing each other!

Lemon-Leek ‘Risotto’

Ingredients

• 1 tblspn olive oil

• 1 tspn cumin seeds

• 1/3 tspn ground turmeric

• 1 tspn black pepper powder

• 1 tspn natural salt

• 1 cup basmati or arborio rice

• 2 tblspn wild black rice

• 3/4 stalk thinly chopped leek

• 1 tblspn lemon zest

• 1/2 cup chopped almonds

• 1/2 cup chopped spinach

• 3-4 cups of water

Method

Use medium heat with a deep pot or pressure cooker.

Toast the cumin seeds until aromatic, then mix in the turmeric, black pepper and salt.

Add the leeks and sauté until soft and clear. Add basmati and wild rice, and allow them to lightly roast.

Add almonds, spinach and lemon zest, and mix in together.

If using a pot, add one cup of water at a time, allowing the mixture to absorb it before adding the next cup, to get a creamer ‘risotto’ consistency (a nice option with arborio rice).

If using a pressure cooker, add all the water at once. It’s best to use four cups for basmati rice, and three cups for a shorter grain like arborio. Cook for 15 minutes in an electric cooker) or one whistle with a manual cooker.

Garnish with a generous squeeze of fresh lemon juice, green herbs and a small cup of pot set yogurt or buttermilk, for a complete meal to warm your belly and your heart.

“Easy, peasy, lemon squeezy!”