Spring Risotto

I have been enjoying recipes that can use a large amount of any green this time of year, so this recipe has been a fun warm meal on these cool May days.

• 4 TBSP olive oil

• 1 TBSP butter

• 2 small to medium onions, finely chopped

• 2 garlic cloves, crushed

• 1 tsp any of these dried herbs: thyme, basil, oregano

• 1/4 tsp nutmeg

• 2 cups risotto rice

• 1/2 cup white wine

• 5 cups broth (veggie, chicken, beef, fish, whatever)

• 3/4 cup shredded cheese (I usually do a mix of parmesan and gruyere)

• 2 bags or bunches of any greens, finely chopped (I have used a mix of any of the following: pea shoots, spinach, chard, kale, bok choi, radish tops, salad turnip tops, arugula, parsley, etc)

• 2 tsp lemon juice

• salt and pepper to taste

Heat the broth in a pot and keep warm. In a large pot, sauté the onion in olive oil until translucent. Add the garlic, thyme/basil/oregano, and nutmeg. Stir in the rice and cook for about 2 minutes. Stir in the white wine, and let it mostly cook off. Add 1/2 cup of broth at a time, stirring and letting the rice soak it in before adding another batch of broth. When all the broth has been added, stir in the grated cheese, finely chopped greens, lemon juice, and salt and pepper to taste. Serve warm.