Risotto with Tatsoi and Lemon
3 Tbsp olive oil
1 yellow onion
3 cloves of garlic
2 cups of Arborio or other risotto rice
1 cup white wine
vegetable stock
grated zest of 3 lemons
½ cup parmesan cheese
½ cup crème fraiche
3 big handfuls of tatsoi (try Running Creek Farm)
Cook onion and garlic in olive oil in a pan until onions begin to soften.
Add risotto rice and stir for one minute. Add white wine and simmer, stirringly constantly. Continue to add vegetable stock periodically until the rice has cooked (15-20 minutes).
Stir in lemon zest, parmesan cheese, and crème fraiche. Stir in the tatsoi greens and enjoy!
