Green Garlic Risotto
One of the best treasures of early spring produce is the arrival of green garlic. Green garlic (also known as spring garlic) is simply garlic that hasn’t fully matured. It’s pulled from the earth before the garlic bulb has fully developed. It looks similar to a leek or large scallion but has a lovely fresh garlic flavor. I love that you don’t have to peel it (unlike garlic cloves) and that it’s a “tad” more mellow in flavor than garlic cloves. It can be used raw or cooked. One of our favorite things to do is throw the whole darn stalk on the grill and get a nice char on all sides. SO good! Green garlic has been a huge hit at our farmers market booth these past few weeks and this week our CSA members are receiving it in their boxes. This recipe is a great way to use this seasonal gem. We added a handful of fresh mizuna at the end of cooking which gave this a lovely bite. However, if you can’t get your hands on any mizuna you can toss in some arugula instead.
I hope you all enjoy this fresh spring recipe as much as we do. Pour a glass of white wine (you’ll need some for the recipe so don’t let that bottle go to waste!) clink glasses with someone you love, and dig in!
Cheers from Tumbleweed Farm.
Green Garlic Risotto
Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 4
- 6 cups vegetable broth
- 4 tablespoons unsalted butter, divided
- 3 stalks of green garlic, finely chopped (white and pale green parts only)
- pinch of salt and pepper
- 1 cup Arborio rice
- 1/2 cup dry white wine, such as a Pinot Grigio
- 1 cup mizuna, roughly chopped (or arugula)
- 2 tablespoons freshly grated parmesan cheese
- salt and pepper to taste
- In a medium saucepan bring the broth to a simmer. Reduce the heat and keep warm. In a large heavy bottom pot heat 2 tablespoons of the butter over medium high heat. Add the green garlic and a hefty pinch of salt and pepper. Cook, stirring often, until fragrant and tender, about 3 minutes. Add the rice and cook, stirring often for about 1 minute.
- Add the wine and stir until evaporated, about 2 minutes. With a ladle add about 1 cup of the warm broth. Cook, stirring often, until broth is absorbed, about 4 minutes. Keep adding broth, 1 cup at a time until the rice is tender but still al dente and sauce is creamy (you may end up with more broth than you need), about 20-25 minutes.
- Remove the skillet from the heat and stir in the mizuna, the remaining 2 tablespoons of butter and the parmesan cheese. Season to taste with salt and pepper and serve warm.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen