Risotto with Baby Greens

• HEALTHY
• VEGETARIAN

Stock

1. 2 quarts plus 3 cups water
2. 1 large onion, sliced
3. 3 medium carrots, coarsely chopped
4. 1 medium leek, white and light green parts only, coarsely chopped
5. 1 large celery rib, coarsely chopped
6. 4 garlic cloves
7. 2 bay leaves
8. 2 thyme sprigs
9. 2 cloves

Risotto

1. 5 tablespoons unsalted butter
2. 1 large shallot, minced
3. 6 packed cups baby greens, such as pea shoots, spinach or arugula (5 ounces)
4. Salt and freshly ground pepper
5. 1 tablespoon vegetable oil
6. 2 cups arborio rice
7. Freshly grated Parmigiano-Reggiano cheese, for serving

1. In a large saucepan, combine the water with the onion, carrots, leek, celery, garlic, bay leaves, thyme and cloves and bring to a boil. Reduce the heat to moderate, cover and simmer for 50 minutes. Strain the stock into a medium saucepan, cover and keep warm.
2. In a medium skillet, melt 2 tablespoons of the butter. Add half of the minced shallot and cook over moderate heat until softened, about 3 minutes. Add the baby greens a handful at a time, stirring between batches until wilted. Season the baby greens with salt and pepper and set aside.
3. In a large saucepan, melt 1 tablespoon of the butter in the vegetable oil. Add the remaining shallot and cook over moderate heat until softened, about 5 minutes. Add the rice and cook over moderately high heat, stirring to coat the grains, about 2 minutes. Add 1 cup of the warm stock and cook, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes total.
4. Stir the wilted greens and the remaining 2 tablespoons of butter into the risotto and season with salt and pepper. Serve at once, passing the cheese at the table.