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Trim and discard the root from the leek. Cut the tough green tops off and discard.
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Cut the white portion in half lengthwise, roughly chop, and rinse in calendar. Set aside.
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Husk the corn. Cut the kernels from the cob, set aside.
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Dice squash
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Remove mushroom stem, cut cap in half and slice.
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Finely mince garlic.
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Pick the basil leaves and cut into thin strips. Discard the stems.
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Zest and juice half the lemon.
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Grate cheese with microplane.
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In a pot over medium heat, warm 2 tablespoons oil or ghee until hot but not smoking.
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Add the leeks, sprinkle with a couple of pinches of sea salt and cook, stirring occasionally, until tender, 5 to 7 minutes.
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Add the garlic and cook until fragrant, about 30 seconds.
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Stir in the sliced mushrooms and the Arborio rice and cook until the rice is opaque, 2 to 3 minutes.
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Stir in ¼ cup wine or water, and cook until the liquid has been completely absorbed, about 1 minute.
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Add broth, bring to a simmer. Place lid on pan and cook for 15 minutes or until most of the liquid is absorbed.
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Add corn and squash cook for 3 minutes.
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Add lemon juice and zest, parmesan cheese, basil and nuts. Cover and cook for 2-3 more minutes. Stir in walnuts and serve.