Update and Redux: J – This dish was originally inspired by a local chef, who’s restaurant I frequent regularly. I go there because I want to eat great food, which then inspires me to try new stuff. It’s also usually Saturday night and I’m needing entertainment … and don’t want to cook. This dish worked to satisfy on many levels. Try it!
J – Don’t let these ingredients fool you into a veggie slumber …
just because it’s Farmer’s Market Week. This is a full-on, kick-butt, rich and delicious risotto. A little goes a long way … and you will want more. Of course, we must thank Rick Mahan for the original idea.
Here, we decided to change up some ingredients and see what happened.
The first driver is what we see when we go to the market.
Favas are on the way out. I so wish the season were longer.
English peas are in and around for a bit.
Our new favorite is Lambsquarter Spinach. Of course, there are other spinach varieties out there: Amaranth, Bloomsberg, Chinese, New Zealand, etc. All delicious.
Basically, this is a risotto. The addition of the greens puree is a wonderful shift of focus. But, it’s still a risotto.
The trick here is to not overcook the greens. They get added right at the end, along with more cream, salt and pepper for finishing.
Cooking is over at this point.
In our usual over-the-top manner, we served a large dish … really good. Food coma began immediately!
| Farmer’s Market Week: Lambsquarter Spinach, Fava Bean, English Pea Risotto with Roasted Purple Cauliflower |
- 1 cup lambsquarter spinach leaves
- 1 cup fava beans, shucked
- 1 cup English peas, shucked, separated
- 2 Tbsp butter
- 1 shallot, minced
- ¼ cup white wine
- 1 cup Arborio rice
- 6 to 8 cups chicken stock, keep warm
- ½ cup heavy cream
- ½ cup Parmesan cheese, grated, plus more for topping
- Salt and pepper to taste
- 1 head purple cauliflower, cut into small pieces
- 1 Tbsp grapeseed oil
- Preheat oven to 350 degrees.
- Blanch the lambsquarter spinach leaves, fava beans and English peas. Reserve ¼ cup English peas for topping off.
- Once blanched, place in a food processor and pulse until fine. Add salt and pepper to taste. Set aside.
- Toss cauliflower with grapeseed oil and salt and pepper. Place cauliflower on baking sheet and place in oven. Roast for 30 minutes or until golden brown and slightly crispy. Remove from pan and let cool.
- Meanwhile, in a large dutch oven on medium high heat, place a tablespoon of butter and let melt.
- Add shallots and saute until soft. About 1 minute.
- Add rice and cook until ends turn white and center is translucent.
- Add wine, stirring continuously and cook down until liquid is dissolved.
- Once dissolved, add ½ a cup of stock. Stir continuously until liquid is dissolved and add another ½ cupof stock. Repeat until all liquid is added to the risotto or rice is cooked and creamy. About 45 minutes. Stir constantly.
- Add heavy cream, butter and Parmesan cheese. Mix well.
- Season with salt and pepper to taste.
- Add all of the spinach and pea mixture into the risotto. Mix well.
- Ladle into a bowl. Top with a few pieces of roasted cauliflower and English peas .
- Grate more Parmesan over the risotto.
- Serve immediately.
- Enjoy!
You can serve this alone, or with any number of proteins in reserved amounts.
Anyway you choose, it will be great!