Spring Green Risotto With Black Garlic
Ingredients
Directions
Ingredients
6 oz
fresh spinach
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1
bunch basil
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4 tbsp
butter, divided
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¼ c
grated Parmesan
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pinch of grated nutmeg
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salt to taste
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2 ½ c
chicken or vegetable stock
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1
small onion, finely diced
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1 c
Vialone nano, Carnaroli, or Arborio rice
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2
cloves black garlic, minced
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1 c
peas (or a combination of fava beans and peas)
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thinly sliced black garlic for serving
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Spring Green Risotto With Black Garlic

Black garlic, minced and combined with risotto and thinly sliced as a garnish, adds an umami punch to this spring-inspired risotto. Peas and fava beans give it a light, springy touch.

4-5 servings

  1. Rinse the spinach; drain. Place the spinach in a large pan, cover, and cook quickly until it just wilts. Drain. Combine spinach and basil in food processor and process until smooth.
  2. Heat 1 tablespoon butter in a large skillet. Add 1 tablespoon grated Parmesan. Stir in the spinach-basil mixture, nutmeg, and a pinch of salt. Stir well for a minute, take off the heat, and set aside.
  3. Heat the stock in a pot and keep at a simmer.
  4. In a second pan, heat 1 tablespoon butter. Add the onion and sauté until soft, about 5 to 7 minutes. Add the rice and stir for 5 minutes. Add the black garlic. Then start adding the stock, a ladle at a time, stirring until the rice absorbs the liquid before adding more stock. Continue stirring and adding stock until the rice is nearly cooked, about 15 minutes. Stir in the reserved spinach-basil mixture and cook a few more minutes until the rice is al dente. Stir in peas and fava beans. Stir in the remaining butter and Parmesan. Remove from the heat. Top with sliced black garlic and serve.

Linda Schneider

Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.

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