Risotto Verde

Risotto Verde - Green Risotto. Good for summer.

Risotto Verde
Serves 4

Ingredients
6 cups spinach leaves firmly packed with stems removed
3 cups arugula leaves firmly packed
1 cup lightly packed flat-leaf parsley leaves
4 1/2 cups chicken or vegetable stock
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 shallots, minced
1 clove garlic, peeled and minced
1 1/2 cups Arborio rice
1 cup dry white wine
1 teaspoon salt
1/2 cup peas
Salt and pepper to taste

1. Wash the spinach and arugula leaves separately to remove all the grit and sand.

2. Heat a 10- to 12-inch skillet and add the washed spinach leaves. Sauté for several minutes, stirring, until wilted, then chop.

3. Drain the arugula leaves and roughly chop. Wash and drain the parsley leaves and roughly chop.

4. Place the stock in a saucepan and bring to a boil. Reduce the heat to a high simmer. Skim off any scum that rises to the surface.

5. In the risotto pan, melt the olive oil and butter. Add the shallots and garlic and stir over low heat for 2 minutes. Add the rice and continue stirring for another minute or until the rice is translucent. Add the white wine and cook over medium heat until all the liquid has been absorbed. Continue to make the risotto via the standard method, until it is done.

6. Stir in the chopped spinach, chopped arugula, chopped parsley, and peas. Cook for a few minutes, stirring occasionally until arugula is wilted. Remove from the heat and stir in 1/4 cup of the Parmigiano. Season and serve immediately, passing the remaining Parmigiano separately.

Add a light protein on top like seared scallops if you wish...