Asparagus Spinach Risotto

Serves: 4 | Time: 45 minutes

INGREDIENTS

• 2 stalks green garlic, quartered lengthwise and sliced (can substitute green onions)
• Dash of salt
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup Arborio rice, rinsed
• ½ cup beer (lager or light brown ale)
• 4 cups warmed chicken or vegetable stock
• ½ pound asparagus, chopped into small pieces (about 1 cup)
• 3 ounces spinach, roughly chopped (about 2-3 cups loosely packed)
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh chopped chives
• 1 tablespoon chive blossoms
• Parmesan cheese

DIRECTIONS

1. Warm the olive oil into a large dutch oven or stock pot over medium-low heat. Add the green garlic and a pinch of salt and saute until softened.
2. Stir in the rice and toast it for about 1 or 2 minutes. Add the butter and beer and continue stirring until the liquid cooks down.
3. Ladle in about ¾ cup of broth, stirring continuously until the broth is absorbed. Continue adding ladlefuls of broth and stirring continuously until the rice is al dente.
4. Add one last ladleful of broth along with the asparagus and spinach, stirring until the liquid is absorbed. The risotto will be soft and creamy but with a slight bite to it.
5. Remove from heat. Stir in lemon juice, chives and blossoms, and fresh herbs.
6. Finish with freshly grated parmesan cheese and more chive blossoms.