Green garlic (garlic scapes) is one of the first signs that spring is coming. Use its delicately garlic flavor to scent this simple risotto that combines the tender aromas of spring with a warm, hearty dish.
This risotto makes a light main vegetarian dish (serve it with a salad or braised greens) or an excellent side dish with roast chicken or broiled fish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
- 1 Tbsp. olive oil
- 3 green garlic/garlic scapes, trimmed and chopped
- 1 leek, finely chopped
- 1/2 tsp. salt, plus more to taste
- 1 1/2 cup aborio rice
- 1/2 cup dry white wine
- 5 cups chicken or vegetable broth, brought to a simmer
- 1/2 cup finely shredded parmesan, plus more for garnish
Preparation:
- In a heavy, medium pot over medium heat melt butter in olive oil. Add green garlic, leek, and 1/2 tsp. salt. Cook, stirring frequently, until vegetables are soft, about 3 minutes.
- Add rice and stir to combine. Cook, stirring, until edges of each grain of rice turn translucent, about 2 minutes. Add wine and cook, stirring, until absorbed, about 2 minutes.
- Add 1 cup simmering broth. Cook, stirring, until broth is almost entirely absorbed, about 3 minutes. Continue adding broth, 1/2 cup at a time, allowing rice to absorb each batch before adding more broth. Continue until rice is almost tender to the bite but still has some body when bitten into. Rice should look creamy and able to eat with either spoon or fork.
- Stir in 1/2 cup parmesan cheese. Serve immediately, garnished with additional parmesan, if you like.
Makes 4 servings Green Garlic & Leek Risotto.
