Greek-Style Vegetable Risotto

• Recipe by Michael Psilakis

This is a play on a Greek dish called spanakorizo that's popular during Lent because it's made without egg, cheese or meat. Psilakis updates it with zucchini, arugula and peas. To make the dish richer (if less Lent-appropriate), he recommends topping the risotto with sharp goat cheese or grated Parmesan.

Ingredients

1. 6 cups vegetable stock or low-sodium broth
2. 1/4 cup extra-virgin olive oil
3. 1 small onion, finely chopped
4. 1 pound arborio rice (2 cups)
5. 1 large zucchini (10 ounces), cut into 1/2-inch dice
6. 4 scallions, thinly sliced crosswise
7. 1/2 cup frozen peas, thawed
8. One 1/2-pound bunch of arugula, large stems discarded, leaves coarsely chopped
9. Kosher salt and freshly ground pepper
10. Freshly grated Parmesan cheese, for serving (optional)

Directions

1. In a medium saucepan, bring 5 cups of the vegetable stock to a simmer. In another medium saucepan, heat 2 tablespoons of the olive oil. Add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes. Add the rice and cook, stirring, for 1 minute. Add 1 cup of the hot stock and cook, stirring, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time and stirring occasionally until it is completely absorbed before adding more. Continue cooking until the rice is al dente and the liquid is thickened, about 20 minutes total.
2. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes. Add the peas and arugula and cook until the arugula is wilted, about 1 minute. Add the remaining 1 cup of vegetable stock, season with salt and pepper and bring to a simmer. Remove from the heat.
3. Stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute. Season the risotto with salt and pepper. Spoon the risotto into bowls and serve with Parmesan cheese.