RISOTTO-STYLE PASTA WITH LEEKS

3 medium leeks 4 cups (1 L) chicken broth 2 cloves garlic, crushed Water 2 tbsp (30 mL) olive oil 1/2 tsp (2.5 mL) salt ¼ cup (60 mL) olive oil 31/2 cups (875 mL) small shell pasta 1/2 cup (125 mL) dry white wine 1 cup (250 mL) freshly grated Parmesan cheese ¼ cup (60 mL) chopped fresh parsley 2 tbsp (30 mL) fresh lemon juice Remove the tough outer leaves of leeks and trim off the top and root ends. Cut leeks in half lengthwise and wash thoroughly under cool running water to remove any dirt or sand trapped between the leaf layers.

Coarsely chop the dark green leek leaves for flavouring broth; set aside. Cut the white and light green leek leaves crosswise into ½-inch (1.25-cm) slices; set aside. Place broth in a Dutch oven and bring to a boil. Stir in chopped dark green leek leaves and garlic. Reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes.

Strain broth through a large strainer into a large measuring cup; discard solids. Add enough water to strained broth to make 5 cups (1.25 L). Pour broth mixture into same Dutch oven. Heat broth mixture to simmering; keep warm. Heat 2 tbsp (30 mL) oil in a second Dutch oven over mediumhigh heat. Add sliced white and light green leek leaves and salt. Cook, stirring, until leeks are lightly browned, about 5 minutes. Transfer leeks to a bowl; set aside.

Heat 1/4 cup (60 mL) oil in second Dutch oven over mediumhigh heat. Add pasta and cook,