This is a hearty meal for a vegetarian dish. The greens are crunchy and add a nice texture to the warm, smooth Arborio rice. This recipe offers a great Green’s Recipe alternative.
From the Food Box:
- Red Russian Kale
- Meyer Lemons
- Young Onions
- Green Garlic
Greens & Meyer Lemon Risotto Recipe Adapted from 101cookbooks.com recipe Meyer Lemon Risotto in order to incorporate the CSA food box ingredients.
- Olive Oil
- 2 Leeks, chopped
- 2 Young Onions (or 1 regular onion)
- 2 Green Garlic, chopped
- 1-3 Cloves of Garlic, minced
- 1/2 tsp. Garlic Powder
- 1 tsp. Sea Salt
- 1 cup white wine
- 2 Cups Arborio Rice
- 5 cups of hot vegetable broth
- Grated zest from 4 Meyer Lemons (could add some lemon juice to broth too)
- 1/2 cup Parmesan cheese
- 1/2 cup sour cream
- 3 big handfuls of greens, chopped (Kale, Chard,
- Handful of toasted pine nuts, for garnish
Heat olive oil in larger pot. Add chopped leeks, young onions, green garlic, minced garlic clove(s), garlic powder, and salt to olive oil. Stir constantly and cook for about 5 minutes. Add the Arborio rice and toast for 2 minutes. Stir in white wine and allow to simmer until it is absorbed into the Arborio rice. Then slowly add one cup at a time of the vegetable broth and allow each cup to become absorbed at a simmer. Cook rice at a simmer for 15-20 minutes total until rice is cooked.
Remove from heat. Stir in Parmesan, sour cream, greens, and Meyer lemon zest. Pack the risotto into a very small bowl and then flip the bowl on top of the plate to create a nice presentation (small shaped mound – see photos). Put some lemon zest and pine nuts on top to garnish. Serve!