Spring Vegetable Risotto Primavera

In this verdant take on risotto, crisp green seasonal vegetables and a vibrant kale puree are added to traditional Arborio risotto, creating a lush, green centerpiece for your dinner table.

Serves 4
Recipe adapted from www.foragerchef.com

Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 large leek, cleaned and trimmed, quartered and thinly sliced (white and light green parts only) or 1 stalk spring garlic, trimmed and thinly sliced (white and light green parts only) or 1 rehydrated Maranatha Farms Garlic Coin
• 1 cup arborio rice (or other risotto rice, such as carnaroli)
• ½ cup dry white wine
• 4 cups warmed vegetable stock
• 4 oz kale leaves (stems removed)
• ¼ cup water
• 10 oz mixed green vegetables (such as asparagus, fava beans, peas, fiddleheads, etc.)
• Kosher salt, to taste
• ½ oz thinly sliced chives
• 3 Tablespoons unsalted butter
• Small handful sliced fresh mint, oregano, tarragon or basil (optional and to taste)
• ½ cup grated Parmigiano Reggiano or Pecorino Romano cheese

Method

1. In a large saute pan, heat olive oil over medium heat. Add leeks and a pinch of salt and saute until softened, about 3 minutes. Add the uncooked rice and saute for an additional 1-2 minutes, or until rice is slightly translucent around the edges. Add the wine and cook until mostly evaporated.
2. Gradually add ½ cup of vegetable stock at a time, waiting and stirring the risotto until it’s mostly absorbed before adding the next ladle. Continue until the stock has been used up and rice is al dente, but still cooked through.
3. While risotto is cooking, heat a large pot of salted water and bring to a boil. Add the green vegetables, one at a time, blanch (cooking for 30-60 seconds), then shock in an ice bath to stop cooking process and immediately drain. Set aside.
4. Blanch the kale leaves for a few seconds until just wilted. Squeeze dry, then puree in a blender, adding some of the water until a smooth puree is formed.
5. Add blanched vegetables, 2 Tablespoons of kale puree and butter to risotto and gently stir to combine. Heat over medium low heat until heated through. Once mixture is hot, add cheese and half of the chives. If using, add fresh herbs.
6. Divide cooked risotto between individual serving bowls and garnish with a sprinkle of Parmigiano Reggiano cheese and remaining chives. Serve immediately.