Wild Greens Risotto

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At this time of year, our garden is abundant in lamb’s quarters (Chenopodium album), a delicious weed. So, part of planting is weeding out, prepping and cooking the lamb’s quarters.

Serves 4 as a main dish

Ingredients

  • 1.5 cups arborio rice

  • 2 TB olive oil

  • About 6 cups vegetable broth (warm)

  • 2 cloves garlic, chopped

  • 8 oz mushrooms, roughly diced (cremini, portobello, shitake etc)

  • 1 TB butter

  • ½ cup pecorino romano cheese, grated

  • 1-2 cups (packed) wild greens

  • A teaspoon or so of fresh herbs, chopped—thyme, tarragon, marjoram, oregano etc.

  • Salt and pepper to taste

  1. Pluck off the tender tops of the lamb’s quarters and/or amaranth, discarding the stems. Wash thoroughly. (You can use any kind of edible weeds or foraged greens)

  2. Blanch the greens for five minutes in a pot of boiling salted water.

  3. Plunge in cold water.

  4. Blend the blanched greens, using a little of the blanching water if needed.

  5. Heat the broth on the stovetop.

  6. Heat olive oil in a sauté pan.

  7. Add mushroom. Cook for 5 minutes until mushrooms are somewhat softened and they start to release their juices, stirring frequently.

  8. Add the garlic and cook one more minute, until fragrant.

  9. Add rice to the pan and stir to mix with the oil and mushroom.

  10. Add broth ½ cup at a time, continuously stirring, adding more broth when the last addition has been absorbed by the rice. To ensure maximum creaminess, while stirring slightly beat the rice against the sides of the pot to help release the starches. This step will take 20-35 minutes. It is the magic of risotto.

  11. Risotto rice is not supposed to be al dente, per our friend Pino Bruno-Bossio, from Rome. Cook the rice until it is tender. Then ‘cream’ it by adding the butter and pecorino.

  12. Stir in the blended greens  and fresh herbs and cook until you have your desired texture.

  13. Add salt and pepper to taste.

  14. Ecco! Wild greens risotto is ready.