Green Garlic Risotto

Name: Green Garlic Risotto
Cuisine: European, Mediterranean, Italian
Ingredients: 6 cups vegetable broth; 4 tablespoons unsalted butter, divided; 3 stalks of green garlic, finely chopped (white and pale green parts only); pinch of salt and pepper; 1 cup Arborio rice; 1/2 cup dry white wine, such as a Pinot Grigio; 1 cup mizuna, roughly chopped (or arugula); 2 tablespoons freshly grated parmesan cheese; salt and pepper to taste

1 step

Updated at: Wed, 08 May 2024 02:25:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories1357 kcal (68%)

Total Fat49.2 g (70%)

Carbs181.9 g (70%)

Sugars8.7 g (10%)

Protein23 g (46%)

Sodium5440.9 mg (272%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

6 cupsvegetable broth

4 tablespoonsunsalted butter

divided

3 stalksgreen garlic

finely chopped, white and pale green parts only

salt

pepper

1 cuparborio rice

½ cupdry white wine

such as a Pinot Grigio

1 cupmizuna

roughly chopped, or arugula

2 tablespoonsparmesan cheese

Instructions

Step 1

In a medium saucepan bring the broth to a simmer. Reduce the heat and keep warm. In a large heavy bottom pot heat 2 tablespoons of the butter over medium high heat. Add the green garlic and a hefty pinch of salt and pepper. Cook, stirring often, until fragrant and tender, about 3 minutes. Add the rice and cook, stirring often for about 1 minute. Add the wine and stir until evaporated, about 2 minutes. With a ladle add about 1 cup of the warm broth. Cook, stirring often, until broth is absorbed, about 4 minutes. Keep adding broth, 1 cup at a time until the rice is tender but still al dente and sauce is creamy (you may end up with more broth than you need), about 20-25 minutes. Remove the skillet from the heat and stir in the mizuna, the remaining 2 tablespoons of butter and the parmesan cheese. Season to taste with salt and pepper and serve warm.