{"id":3361,"date":"2010-04-08T05:00:11","date_gmt":"2010-04-08T12:00:11","guid":{"rendered":"https:\/\/dev.afterhoursagency.com\/wgc\/?p=3361"},"modified":"2019-10-10T12:08:04","modified_gmt":"2019-10-10T19:08:04","slug":"green-garlic-and-leek-spring-risotto","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/green-garlic-and-leek-spring-risotto\/","title":{"rendered":"Green Garlic and Leek Spring Risotto"},"content":{"rendered":"

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I am what you would call a risotto fanatic. I have an unbelievable amount of love for risotto. I love that it takes attention to cook it properly, and its not something that you can throw together in just a few short minutes. It requires constant attention for at least 20 minutes and then when you are done its pure goodness. I love how you can dress it up with different vegetables and herbs or even various seafood and its always a crowd pleasing dish.<\/p>\n

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Recently I picked up some Green Garlic at the Santa Monica Farmers Market. Never having used it before I just decided I absolutely had to have it because it smelled like pure deliciousness. So off I went with my green garlic in tow. After pondering what to make I decided that it would pair perfectly with leeks and Meyer lemons to make a spring risotto. (Now I use risotto as a main dish because its just that good, but you could easily make this as a side too!) I also used some homemade Marscapone cheese and a sprinkle of Parmesan and then called it a day. The result was fantastic.<\/p>\n

For more of my favorite risotto recipes check out:<\/span><\/p>\n

Wild Mushroom Risotto<\/a><\/p>\n

Asparagus and Parmesan Risotto<\/a><\/p>\n

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Green Garlic and Leek Spring Risotto<\/h2>\n\n\n
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Course <\/span>Dinner<\/span><\/div>
Cuisine <\/span>Italian<\/span><\/div><\/div>\n <\/div>\n
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Ingredients
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