Recipe: Green Risotto

Serves 4


  • 1 cup garlic chives
  • 1 cup sorrel or arugula
  • 3 cups chicken broth
  • 1 tablespoon butter
  • 1 cup Arborio rice
  • 4 green onions, sliced (about 1/3 cup)
  • 3 cups of assorted green spring vegetables (asparagus, fava beans, green peas, etc.)
  • ½ cup dry white wine
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1.5 ounces pecorino cheese, grated (about ½ cup)


  1. In a food processor, roughly puree the garlic chives, arugula or sorrel, and 1 cup of the chicken stock for about 30 seconds, until bright green and not quite consistent.
  2. Heat the butter in a high-rimmed saucepan to medium and cook the risotto, stirring constantly, until coated in oil and slightly toasted.  Add the green onions and cook for 2 minutes longer, until you can smell them and hear them sizzle.
  3. Add 1 cup of chicken broth and increase heat to a boil.  Reduce to a simmer.  When the liquid is almost evaporated and the rice is just started to stick to the bottom of the pot add the remaining cup of broth and the 3 cups of green vegetables and cover.
  4. Cook for another 5 minutes until the liquid has once again almost evaporated.  Add the pureed greens with chicken broth and white wine along with the salt and pepper.
  5. Cook until the risotto is creamy, add the pecorino and serve warm.