One of my chicken gals laid an egg today! Yes, I splattered the good news all over facebook, instagram, and twitter.
After my little social media blitz, I joyously announced the good news to my two sassy gals. To which the reply was less than enthusiastic.
One of my sassy gals gets a pass on enthusiasm as she’s still recovering from surgery, but I thought my youngest gal would be a little more thrilled about the good news. I was on the receiving end of “that’s nice Mom”.
I did however get a resounding “hurrah” for this lovely little spring green dish of risotto. One of my youngest gals favorite comfort foods.
Risotto can be simply flavored with just a hint of spiciness from sautéed shallots, layered with the subtle saltiness of fresh grated parmesan, or exquisitely prepared with earthy porcini’s and lightly drizzled with the distinct pungent flavor of truffle oil.
This risotto however is most beautifully in between. Hmmm… I’m sounding a bit like Goldilocks and the Three Bears. This risotto is just right. 🙂
Beautifully green with the distinct peppery taste of fresh arugula and the subtle grassiness of fresh spinach. Then combined with a spritz of fresh lemon, garlic cloves and olive oil, this risotto seems to complete the spring season of risottos.
Bright in color and happy on the palate. What every spring risotto aspires to be.
Fresh Spinach, Arugula and Lemon Risotto
Serves 4 to 6
1 cup fresh spinach, packed (I used baby spinach leaves)
1 cup fresh arugula, packed (I used baby arugula leaves)
1-2 cloves garlic, crushed
Zest of one lemon
2-3 tablespoons lemon juice
¼ cup extra virgin olive oil
Salt and pepper to taste
3 tablespoons butter
1 shallot, chopped
2 cups Arborio rice
½ cup dry white wine
6 cups vegetable broth, warmed
½ cup grated parmesan cheese
Combine the arugula and spinach leaves, garlic, lemon juice and olive oil in a food processor. Blend until coarsely chopped. Fold in the lemon zest. Season to taste with salt and pepper.
In a large saucepan bring the broth to a simmer. Cover and keep warm over low heat.
Melt the butter in a heavy large pot over medium heat. Add the chopped shallot and sauté until tender, about 5 minutes.
Add the rice and stir for about 2 minutes. Add the white wine and stir until absorbed, about 1 minute.
Stir in 1 cup of the warm broth and simmer until it is absorbed, stirring frequently. Cook until the rice is almost tender, adding broth ½ cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 20 minutes.
Stir in the spinach arugula mixture. Continue cooking, adding more broth ¼ cup at a time, until rice is creamy and tender, about 10 minutes longer.
Season the risotto with salt and pepper. Transfer to a bowl and sprinkle with the parmesan cheese. Serve immediately.