Risotto w/ Dandelion Greens
Incorporate more bitter greens into your diet with this indulgent risotto. The pungency of the spring onions and dandelion greens is rounded out by the rich, creamy rice.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 5 cups homemade or store-bought mushroom broth
- 1 Tablespoon lemon juice or champagne vinegar
- 8-10 spring onions, white and green parts separated and sliced thin
- 1 1/2 cups Arborio rice
- 1 cup chopped dandelion greens
- 1/2 cup finely grated Parmesan cheese (or substitute with another salty, aged cheese like pecorino)
- Salt, to taste
- Black pepper, to taste
- Combine the butter and olive oil in a heavy, large skillet over medium-high heat.
- In a separate pot, warm the stock and lemon juice or vinegar in a saucepan.
- Add the white parts of the green onion to the skillet with oil and cook until soft and translucent, about 2-3 minutes. Stir in the dry rice to coat with the oil, and cook for 1-3 minutes, until color slightly darkens.
- Add the broth and stir, cooking until absorbed by the rice. Add a little warm broth, 1/2 cup at a time, stirring after each addition and waiting until the broth is absorbed by the rice before adding the next 1/2 cup.
- After about 15 minutes of cooking, when the grains of rice are beginning to soften, stir in the dandelion greens.
- When the rice is tender, but still al dente, turn off the heat. Stir in a last 1/4 cup of broth and the grated cheese.
- Season with salt and pepper and garnish with the sliced green onion stems. Serve immediately and enjoy!