Risotto Verde with Artichoke Hearts & Chevre
Artichoke hearts are buttery and delicately sweet, and presented on top of a creamy risotto, this dish is an exercise in mellow on mellow. We lighten it up with a spinach puree and a healthy dose of lemon for a soothing and refreshing meal.
Serves 4
INGREDIENTS
For the vegetable broth
2 quarts vegetable broth (homemade or storebought)
4 dried mushrooms, porcini or shiitake
1 leek, dark green top only, washed (save the bottom for the risotto)
2 garlic cloves, smashed
1 bunch parsley, stems only (save the leaves for the spinach puree)
1 bay leaf
For the risotto
2 tablespoons butter
1 leek, white and light green parts only, washed and minced
2 garlic cloves, minced
¼ cup dry white wine
1 cup arborio rice (see note)
2 quarts vegetable broth
1 cup shelled peas, fresh or frozen
1 cup parmesan cheese, finely grated
1 lemon, zest and juice
For the spinach puree
5 ounces fresh spinach
1 bunch parsley, leaves only
To serve
½ cup mint leaves
12 ounces artichoke hearts, drained and sliced into bite-sized pieces
8 ounces chevre cheese
METHOD
Reinforce the vegetable broth. Combine the broth ingredients in a medium pot. Bring to a boil and gently simmer for 15 minutes. Turn off the heat and set aside. Strain before using for the risotto. This is a great way to use up the vegetable scraps from the rest of the recipe, and it’ll deepen the flavor of the risotto. Feel free to skip this step if you’re short on time.
Start the risotto. Melt the butter in a wide, heavy-bottomed pot over medium heat. Add the minced leek and garlic and stir for 2 minutes. Add the rice and toast for 2 minutes more. Add the wine, 2 cups of broth, and a few pinches of salt. Turn the heat down to a simmer. When the broth is absorbed, add more broth. Continue this process until the rice is al dente (see note). You may not need the full 2 quarts of broth. Tasting is the only way to know when the rice is done. Always be tasting. Make the spinach puree while the risotto cooks.
Make the spinach puree. Blend the spinach, parsley leaves, and ¼ cup water until very smooth. Add a bit more water (a spoonful at a time) if the greens struggle to blend properly.
Finish the risotto. When the rice is done, stir in the peas, parmesan, lemon zest and juice, and the spinach puree. Taste for lemon and salt, adding more if necessary. The risotto should be creamy and not too thick, spreading out slowly when spooned onto a plate. If it doesn’t spread out on its own, loosen it up with a little more broth.
Plate. Scoop a large spoonful of the risotto onto each plate. Top with the artichoke hearts and small dollops of chevre. Finish the plates with torn mint leaves and a drizzle of extra virgin olive oil.
Note: Arborio is a medium grain, high-starch rice that’s perfect for risotto. As the rice cooks, the arborio grains release their starch slowly, resulting in a creamy risotto. You can always substitute other rices, but arborio is the standard for a reason.
Note: “Al dente” is an Italian term to describe pasta or rice that’s tender but still retains a firm bite. It’s toothy, not mushy.
FURTHER READING
