Risotto with Baby Greens

Name: Risotto with Baby Greens
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 1 liters packed cups baby greens, such as pea shoots, spinach or arugula (5 ounces); 2 bay leaves; 3 mediums carrots, coarsely chopped; 1 large rib large celery rib, coarsely chopped; 4 garlic cloves; 1 medium leek, white and light green parts only, coarsely chopped; 1 large onion, sliced; 8 servings Freshly grated Parmigiano-Reggiano cheese, for serving; 8 servings Salt and freshly ground pepper; 1 large shallot, minced; 2 thyme sprigs; 5 Tbsps unsalted butter; 1 Tbsp vegetable oil; 2 liters water

Risotto with Baby Greens is This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 2 hours. If you have arborio rice, vegetable oil, salt and pepper, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Baby Bok Choy Risotto, Pumpkin And Baby Spinach Risotto, and Orecchiette With Baby Turnips And Their Greens.

Instructions

In a large saucepan, combine the water with the onion, carrots, leek, celery, garlic, bay leaves, thyme and cloves and bring to a boil. Reduce the heat to moderate, cover and simmer for 50 minutes. Strain the stock into a medium saucepan, cover and keep warm.

Ingredients you will need

Bay Leaves

Carrot

Celery

Clove

Garlic

Onion

Stock

Thyme

Water

Leek

Equipment you will use

Sauce Pan

In a medium skillet, melt 2 tablespoons of the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add half of the minced shallot and cook over moderate heat until softened, about 3 minutes.

Ingredients you will need

Shallot

Add the baby greens a handful at a time, stirring between batches until wilted. Season the baby greens with salt and pepper and set aside.

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Salt And Pepper

Mixed Baby Greens

In a large saucepan, melt 1 tablespoon of the butter in the vegetable oil.

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Vegetable Oil

Butter

Equipment you will use

Sauce Pan

Add the remaining shallot and cook over moderate heat until softened, about 5 minutes.

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Shallot

Add the rice and cook over moderately high heat, stirring to coat the grains, about 2 minutes.

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Grains

Rice

Add 1 cup of the warm stock and cook, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes total.

Ingredients you will need

Sauce

Stock

Rice

Stir the wilted greens and the remaining 2 tablespoons of butter into the risotto and season with salt and pepper.

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Salt And Pepper

Butter

Greens

Serve at once, passing the cheese at the table.

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Cheese