Leek, Wine & Parmesan Risotto

• 25g butter
• 1 tbsp olive oil 
• 4 spring onions, trimmed and finely chopped
• 3 leeks, trimmed and finely chopped
• 2 garlic cloves 
• 250g Arborio rice
• 1 glass (or two) white wine
• 750ml good vegetable stock
• 25g Parmesan (veg option can be found in shops these days), finely grated 

This is dead easy but there is one thing you need to be careful with: if you are planning to drink the rest of the white wine, buy a good quality bottle. I bought an average one and now I am writing this with a toddler running around my feet, trying to grab my laptop while I 'm typing and a banging headache.
Bring the stock to a simmer. Heat a large wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened.
Then add the rice and stir to coat. Tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy. When the rice is almost done, stir in the Parmesan and the rest of butter and season. Serve with green salad.

Horseradish & Leeks Pasta Bake

2-3 cups grated Parmesan cheese  

1 medium horseradish root

3 large leeks, chopped 

tomato sauce (I always go for putanesca but there are plenty around)

300g pasta

Cook pasta to within half the suggested by the packaging cooking instructions time. Drain and drizzle with olive oil and hold in bowl covered with plastic wrap. Peel and grate horseradish root on box grater or in food processor. 
Scrub with a stiff brush and peel off the dark skin before using the root. When grating horseradish, it is easiest to use a food processor. Cut the peeled root into cubes and pulse to the desired consistency. The fumes will be quite strong and can actually burn your nose and eyes. Be sure to open a window, remove the lid at arm's length, and turn your head away. If you are brave enough to grate it yourself make sure you are extra careful.

This needs to be done immediately before using. Horseradish will discolor if grated too far in advance. Mix finely grated horseradish with chopped leeks and 2 cups of the grated cheese adding salt and pepper.
In large casserole, layer tomato sauce, pasta and horseradish mixture. Finish by topping with tomato sauce and grated cheese. Mixture should be somewhat soupy. Cover and bake for 20-30 minutes in a 350 degree oven. Uncover and cook 10 more minutes. Serve with extra grated cheese.