Sorrel and Spinach Risotto

Sorrel adds a lovely hint of lemon to any dish, in this case brightening up a creamy spinach risotto. Cooking half of the sorrel with the spinach and throwing the other half in raw at the end gives a few layers of punchy sorrel flavor. Pair with a s… — Sorrel adds a lovely hint of lemon to any dish, in this case brightening up a creamy spinach risotto. Cooking half of the sorrel with the spinach and throwing the other half in raw at the end gives a few layers of punchy sorrel flavor. Pair with a salad or crunchy side vegetable. Photo source: Williams-Sonoma.

Yield: 4 to 6 Servings

Time: 40 minutes

Ingredients:

3 T olive oil

½ cup white onion, diced

¼ cup white wine

1 cup Arborio rice

3 cups vegetable stock

2 cloves garlic, minced

5 cups spinach

2/3 – 1 cup sorrel, lightly chopped

2 T butter (optional)

Salt and pepper to taste

Parmesan or vegan cheese

Preparation:

1. Cook the risotto: Heat 2 TBs olive oil in a large pot, then add onions and cook until fragrant and translucent. Add rice and briefly sautee, then add white wine and reduce. Slowly pour in ½ cup veggie stock and simmer with rice until absorbed. Continue adding stock by the ½ cup.

2. Meanwhile, lightly sautee the spinach with 1 TBs olive oil and garlic. Add half of the sorrel, season with salt and pepper to taste. Remove from heat and set aside.

3. When the risotto is almost done and still a little broth-y, add optional butter and spinach/ sorrel mixture. Season with salt and pepper. Turn off heat and stir in the fresh sorrel. Garnish with red pepper flakes and parmesan cheese or vegan cheese.