We recently joined the Greenwood Heights, Brooklyn Community Supported Agriculture (CSA), and have been enjoying the challenge of figuring out what we want to eat based on what we have, instead the other way around.
Right now, we have greens, greens, more greens and garlic. We pulled out the garlic scapes, young garlic and spinach and decided to make a very green risotto.
Jump for the recipe.
Triple Garlic and Spinach Risotto
Yield: 4 servings
Although there’s a lot of garlic in this recipe, it actually comes out tasting relatively mild, as green garlic and scapes are not pungent like mature garlic is.
6 cups chicken stock
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
2 garlic cloves, minced
1 head young garlic, white and green parts, cleaned and chopped thin
salt and pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
2 cups spinach
5 garlic scapes, roughly chopped
1/3 cup olive oil
1/2 grated Parmesan
Pour the stock into a saucepan, and bring to a low simmer. In a large pot over medium heat, warm the oil and melt the butter. Saute the onion, garlic cloves and young garlic, stirring often, until tender, about five minutes. Season with salt and pepper. Add the rice, and stir well to coat each grain of rice with the oil and garlic mixture. Pour in the wine, and bring to a simmer, stirring. Reduce until pan is nearly dry. Add a ladleful of stock, about 3/4 cup, and let it simmer, stirring, until the rice has nearly absorbed all the stock. Repeat with the remaining stock, until rice is cooked through and risotto has a creamy texture. Lower the heat, and add the spinach to wilt. In a food processor, combine the scapes and the olive oil with a pinch of salt. Pulse to purée. Stir the scape puree into the risotto, and sprinkle on the Parmesan. Taste for salt and pepper, and add seasoning if desired. Serve.