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About the Recipe
The story: This seasonal Spring Garlic recipe was invented by Sharon, taste tested by Tony, and presented by Garlic Breath Farm to a sold out show at Marie's Garden, in Spring of 2024. The success of that event and so many others is thanks to collaborations with Charity Blooms and Marie Wilkinson Food Pantry.
Photo credit goes to Charity Blooms. We hope you enjoy this recipe! Kissometer level: Look me in the shoulder when you speak.
Ingredients
Ingredients:
8 cups Vegetable broth (4 cartons)
1/4 cup Vegan butter
1 1/2 cups Arborio rice
3/4 cup Dry white wine- Alcohol free
1 1/4 cups of roughly chopped arugula
1/2 cup Vegan Parmesan
3-5 stalks Spring garlic, ground (not chopped)
1 tsp Salt
Preparation
Directions:
Heat the vegetable broth in a pot, once it starts to boil turn the heat down to low, and place a lid on it.
In a separate pot, melt the butter.
Once it is melted, add the rice and the white wine.
Cook for three minutes and continue to stir.
Next, you will ladle the vegetable broth into the rice mixture, one cup at a time. NOTE: Ensure all the liquid is absorbed into the rice before adding another ladle. This is a slow and somewhat torturous process, but it is the best way to get the desired outcome for the risotto.
Once all the broth has been added to the rice, remove it from heat and add the Spring Garlic that you previously blended, Parmesan, arugula, and the salt.
Stir everything together and enjoy!