Risotto à la Green

The greenness comes from the vegetables in this risotto dish. Risotto is one of the most common ways of cooking rice in Italy.

Risotto il verde (Italian)

Serve 4

1 1/2 Tbs. (45 ml) each: unsalted organic butter (almond milk-dairy free)
and olive oil

3 cups (720 ml) leeks, chopped both the white and green

1 1/2 cups (360 ml) risotto rice

2/3 cups (160 ml) white wine

4-5 cups (960-1200 ml) organic chicken or vegetable stock

1 pound (450 g) thin asparagus, cut in 1 1/2-inch (3,7 cm) lengths

10 ounces (280 g) organic frozen peas or 1 1/2 cups (360 g) fresh organic peas

1 Tbs. (15 ml) organic lemon zest

2 Tbs. (30 ml) organic lemon juice

1/3 cup (80 ml) cheese 

1/2 cup (160 ml) Parmesan cheese (or a dairy free cheese)

3 Tbs. (45 ml) chopped chives or parsley (= 3 tsp./15 ml dried)

optional: add more different, organic green vegetables

A.

1. Heat the oil and butter in a saucepan over medium-heat.

2. Sauté the leeks for about 6 minutes.

3. Add the rice and stir the mixture.

4. Add the wine, simmer and stir over low heat until the wine is absorbed.

5. Add the chicken/vegetable stock, little at a time, to be absorbed. 

B. 

1. Blanch the asparagus in boiling salt water, 4-5 minutes.

2. Drain and cool at once.

3. If using fresh peas (and optional vegetables), blanch them a few minutes.

C. When the risotto has cooked about 15 minutes...

1. Add asparagus (optional other vegetables) and lemon zest. Cook and add slowly add the rest of the stock. Stir constantly until it is tender but not firm.

D.

1. In a bowl, whisk the lemon juice and the 1/3 cup (80 ml) cheese.

2. Turn off the risotto when done. 

3. Stir in the cheese, Parmesan, and chives.

4. Remove from the heat. Let sit a few minutes.

E. Serve:

• Sprinkle some chives or a spring of parsley on top 
• Form into patties and lightly fried on both sides
• Form into balls, fried to use with a spaghetti sauce
• Stuff zucchini, small individual or one large pumpkin, or in cooked butternut  squash
• Add slices of sauté mushrooms, organic strawberries, or organic lemon 
• Arrange short pieces of asparagus on top