Risotto with Dandelion Greens
Prep Time
Varies. Approximately 35-40 minutes
Cooking Time
Varies. Approximately 35-40 minutes
Yields
About 4 full-meal servings
Ingredients
1 tablespoon olive oil
1 tablespoon ghee
5 cups vegetable broth (you might not use all of it)
1 spring onion, white bulb diced, green stems thinly sliced
1 cup Arborio rice
1/2 cup white wine
1 bunch dandelion greens, washed and coarsely chopped
1/2 cup grated aged Asiago or Parmesan cheese (or vegan equivalent)
Directions
Combine the oil and ghee in a heavy, large skillet over medium-high heat.
At the same time, warm the broth in a saucepan over low heat. Keep it covered to prevent evaporation.
Add the chopped white bulb of the onion to the oil and ghee mixture and cook until soft and translucent, 2-3 minutes.
Stir in the rice to coat with the oil, and cook for about 1 minute.
Add the white wine and stir, cooking until absorbed by rice.
Begin to add the broth, stirring in 1/2 cup at a time, waiting until the broth is absorbed by the rice before adding the next 1/2 cup.
When the grains of rice are beginning to soften (after about 10 minutes of cooking), stir in the chopped dandelion leaves. When the rice is tender, but still firm to the bite (al dente), turn off the heat.
Add in a last 1/4 cup of broth and the grated cheese. Season with salt and pepper, garnish with the sliced green onion stems, and serve immediately.
Notes
You will probably not use all of the stock. Cook just until done, not until the stock is gone.
The cooking time will depend on the type of rice and relative humidity.
Great tridoshic meal for springtime!