Spring Risotto with Green Garlic and Mushroom

Adapted fromĀ The Very Best of Recipes for Health

This is a perfect vegetarian meal. It’s substantial enough for a main course, but also works nicely as a side dish. You may be surprised by the subtle flavor the green garlic imparts.

  • 6 cups chicken or vegetable broth
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped leek, white and light green parts
  • 1/2 cup finely chopped green garlic, about 3 bulbs
  • Kosher salt
  • 1-1/2 cups Arborio rice
  • Generous pinch saffron threads
  • 1/2 cup dry white wine
  • 6 oz. fresh mixed mushrooms
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan
  • In a small saucepan, bring the stock to a simmer over medium heat. Once it is steaming, turn the heat down to medium low. Keep a measuring cup or ladle nearby.
  • In a large skillet, heat 1 tablespoon of the olive oil and melt the butter. Add the leek, green garlic and 1/4 teaspoons kosher salt and cook until softened, about 2 to 3 minutes. Add the rice to the skillet and stir until coated with oil. Rub the saffron threads between your fingers and stir it into the rice. Continue stirring for a minute, then add the white wine and allow it to cook off. Add about 1/2 cup of the simmering stock, give a good stir, then allow the rice to absorb the liquid. Continue adding liquid 1/2 cup at a time while stirring frequently.
  • Meanwhile, heat the remaining tablespoon of oil in another skillet over high heat. Once the oil is very hot but not yet smoking, add the mushrooms and 1/4 teaspoon kosher salt. Allow the mushrooms to become deeply browned on one side before turning them. When mushrooms are nicely browned, remove them from the heat and set aside.
  • Just before you add the last of the broth, add the mushrooms to the rice. Add the final 1/2 cup of broth and allow cook down. Taste the rice to make sure it’s done cooking. It should be tender, but still have just a bit of tooth to it. Add the black pepper and the Parmesan and serve immediately. Top with a few extra thin slices of green garlic to garnish.
  • Quick Tips
  • 1. I used a combination of shiitake, oyster and baby portabello mushrooms.
  • 2. There is no need to stand over the skillet and stir the rice constantly. Keep an eye on it and give it a good stir every few minutes. I managed to set the table, make a salad and put a child in a time out all while making the risotto. Oh, and take photos, of course.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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