Spinach Risotto with Garlic Scapes

One of the greatest things about the Community Supported Agriculture (CSA) is the access to ingredients that you can't always find in the grocery store.  Garlic Scapes, for one.  These are curly garlic shoots that have a flavor reminiscent of garlic without any of the raw garlic bite.  You can use them in a pesto or in place of garlic for a fresh addition.  I love to cut them into little sprightly green coins.  They remind me of young asparagus in texture and color.  I'm looking forward to the CSA again!

If you've read this blog before, you're aware that I've had an addiction to Risotto ever since I first made it.  It's such a pleasure to nurture a steaming vat of the stuff. And it's not any more work than the boxed stuff.  But it tastes soooooooo much better!

Ingredients:

• 2 t Olive Oil
• Garlic Scapes
• 1 Shallot, diced
• Salt & Pepper
• 1 C Short Grain Brown Rice
• 3 C Water
• 3 C Broth (vegetable or chicken)
• 1/4 C Dry White Wine
• Such as a Sav Blanc
• 1/4 C Shredded Parmesan
• 1 bunch Spinach, stems removed and chopped

In a sauce pan, combine the water and broth and bring to a boil.  Drop the heat and maintain a simmer.

In a large saute pan over medium heat, add the oil and heat until it shimmers.  Add the shallot and cook until softened.  (approx 4 minutes) Add the garlic scapes and a little salt and pepper.  Cook until fragrant (approx 1 min).  Add in the rice and stir until coated and shiny with the oil.  Allow to toast slightly (approx 2 min).  Add in the wine and allow to be absorbed.

One to two cups at a time add the broth mixture and allow to gently simmer stirring occasionally.  Add more broth one cup at a time after each successive additions have been fully absorbed.  After about 4 cups of broth test the rice for doneness.

After the rice has achieved the desired doneness, add in the spinach.  Stir until wilted and remove from the heat.  Add in the Parmesan and stir to combine.  Season with salt and pepper to taste.

Enjoy!