This could the perfect meal choice for St. Patrick’s Day. With its vibrant green color this delicious and healthy vegetarian risotto verde can be the star of the meal or a beautiful side dish.
Total Time: 30 minutes
2 medium leeks
4 tablespoons of butter
1 tablespoon olive oil
1/4 cup parmigiano
1 cup rice
1/4 cup white wine
1 box of veggie stock (or stock of choice)
salt and black pepper
Baby Kale Puree Ingredients:
1 orange zest
1/2 teaspoon of honey
2 roasted garlic cloves
Separate and clean the leeks, thinly dice the white bottoms Melt the leek bottoms in 2 tablespoons of butter and olive oil until fragrant. Add the rice and cook until toasted. Deglaze the pan with white wine and cook off the alcohol. Slowly add the warmed stock, about 1/2 cup at a time, stirring constantly, until the rice is thickened and cooked (about 20 minutes).
Prepare Baby Kale and Arugula Puree:
Bring a pot of water to a boil and lightly salt. Blanch 1 cup arugula and 1 cup kale for 30-60 seconds. Shock the greens in an ice bath. Dream from ice water and puree with remaining ingredients until smooth.
Mount the rice with the puree, butter, and cheese. Stir to emulsify and enjoy!
Recipe compliments of Home Chef Sarah Biddle and OPL Community Member