Spring Greens and Goat Cheese Risotto (from Bon Bon Bakery)
A super easy risotto. Use up the season’s bounty of overwintered study greens like kale, collards, radicchio, and spring up the flavors with a lot of fresh tender herbs like mint, parsley and chives, that are popping up in our gardens right now.
1/2 c extra virgin olive oil
2 leeks, sliced
2 garlic cloves
1 1/4 c risotto rice (arborio, bomba, etc, or in a pinch, un-rinsed pearl rice)
2/3 c dry white wine
5 c vegetable stock, hot (store-bought or homemade)
1# finely shredded greens, like kale, collards, radicchio
2 T chopped mixed herbs (chives, mint, parsley)
1/2 c freshly shelled peas or fava beans (optional; frozen ok if fresh unavailable)
4 oz soft goat cheese (chevre), mashed
1/4 c parmesan cheese
Salt and pepper
Heat oil in pan and saute leeks and garlic for about 5 minutes, until softened. Stir in the greens and cook until it begins to wilt. Add the rice, and stir until grains are coated with oil. Add the wine, bring to a boil and cook, stirring, until most of the water has evaporated. On med heat (not boiling), add the hot vegetable stock, a ladle-full at a time, stirring until each addition has been absorbed by the rice. Continue until all the stock has been added and the rice grains are creamy but still firm, about 20 minutes. Stir in the goat and parmesan cheeses, salt and pepper to taste, peas (optional), and cook for a couple minutes longer. Turn off heat and cover the pan, letting the risotto rest a few minutes before stirring in the fresh herbs.
adapted from “Risotto”, by Hamlyn.