This recipe offers a way to use the greens, onions and garlic at the farmers markets at the peak of Summer. If you haven’t made risotto before, this is a great recipe but be prepared to stand over the stove stirring until it feels like your arms is going to fall off. (It’s always worth the effort.)
Sorrell and Asparagus Risotto (okay to substitute other leafy greens like kale or collard) (serves 4)
4 cups chicken stock (I use vegetable stock)
1 cup dry white wine
1/4 cup unsalted butter, cubed
1/4 cup extra virgin olive oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 1/3 cup risotto (arborio) rice
24 asparagus spears, trimmed and cut into 3/4-inch pieces
3 1/2 oz greens, washed, trimmed and thinly chopped
2/3 cup grated Parmesan cheese
- Combine stock and wine in a large saucepan and bring to a boil, covered over high heat. Reduce to low and simmer.
- Melt half the butter is large heavy-bottomed saucepan and add oil, onion and garlic. Cook over medium heat for about 5 minutes, stirring often until onion is soft.
- Add the rice and cook, stirring continuously for 2 minutes or until rice is hot and coated in oil.
- Add 1 cup of the stock mixture and stir continuously until the liquid is absorbed. Keep repeating this step until you have exhausted 3 cups of the stock mixture.
- Add asparagus and greens, then continue adding the stock mixture 1 cup at a time as above until the stock mixture is exhausted and completely absorbed.
- Stir in remaining butter and cheese. Season with sea salt and freshly ground black pepper and serve immediately.