I don’t normally pass on recipes that I haven’t tested, but this one sounds so perfect for the spring garlic that I’m posting it right away!  Thanks to Cool Bean Mary K. for sharing this!

This is how I used my green garlic:

Green Garlic Risotto

3/4 lb. Green garlic,washed and roots trimmed
6 cups vegetable broth
2 T butter
1 T. Olive oil
1 shallot, minced
3/4 t. Salt
3 oz. Asiago cheese, grated
1 1/2 cups arborio rice
Ground pepper to taste
2 T. Snipped chives

Cut the tender white and light green part of the garlic into thin rounds and set aside.  Coarsely chop the remaining green garlic stems and put them in a large pot with the vegetable broth; bring the broth to a boil, turn off the heat, then cover and steep for about ten minutes. Unlid the pot to make risotto, but keep it hot, not boiling on medium low heat.

Melt butter with olive oil in a large non-stick sauté pan over medium heat.  Add the garlic and shallot, sauté until soft, about 3 minutes.  Add the rice and salt, stirring until the rice turns milky and barely begins to toast.  Add broth, 1 cup at a time to rice and sauté, stirring until the broth is absorbed each time.  This process will take around 20 minutes.  Immediately after adding the last broth, stir in the cheese and season to taste.  Plate the risotto and snip chives on top.  Serves four (or 1 mom and 2 teenagers!)


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