spring risotto


  • 4 cups chicken stock
  • 3 tbs olive oil
  • 1 medium onion, peeled & diced
  • 3 cloves garlic, minced
  • 6 small carrots, peeled & diced
  • 1 cup carnaroli or arborio rice
  • 1 cup fava beans, shelled, blanched & second skins removed
  • 1 cup lamb’s quarters, roughly chopped
  • 1 cup grated parmesan cheese
  • salt & pepper to taste
  • 1 cup pea greens


In a small saucepan, bring stock to a simmer and keep warm over low heat.  In a large pot or dutch oven, heat olive oil.  Saute onion, garlic and carrots until just tender, about 5 minutes.  Add rice and cook for 1 minute, stirring constantly. Add 1 cup of warm stock and stir constantly until all or nearly all the liquid is absorbed by the rice.  Add remaining stock, 1/2 cup at a time and stirring constantly until each portion is absorbed.  Stir in fava beans and lamb’s quarters and cook for 1 minute.  Remove from heat and stir in cheese and season with salt and pepper to taste.  Garnish each portion with 1/4 cup pea greens and serve immediately.

Source: Pictures and Pancakes


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