Tomato Risotto

So, we got spigarello in our CSA this week and I had no clue what to do with it. I found a recipe online for a tomato barley risotto with spigarello on top, but of course the person didn't put in any measurements and I din't have barley, so I made up my own recipe. It was FABULOUS! So here it is:

Risotto Ingredients:

1 Tbsp butter

1 Tbsp olive oil

3 cloves garlic, minced

1 cup risotto rice

4 cups vegetable broth

1 large tomato, pureed

Risotto Preparation:

Heat the butter and olive oil in a large saucepan (something that can hold 4 cups or more), add the minced garlic and cook for 2-3 minutes. Add the rice and stir getting the rice nice and coated. Continue to stir and cook for 3-5 minutes. Add the pureed tomato and 1 cup broth and stir until all broth has been absorbed. Continue adding broth and stirring until the risotto is creamy and no longer crunchy. (It took me almost 4 cups of broth and about 45-50 minutes)

Spigarello Ingredients:

Spigarello, stock removed and leaves cut or ripped into smaller bits

1 tbsp olive oil

red pepper flakes, to desired taste

Spigarello Preperation:

Add olive oil and red pepper flakes in a skillet and heat. Add the spigarello and saute until the spigarello leaves edges get a little crispy.

Plating:

Put a scoop of the tomato risotto on a plate and put the spigarello on top. It make a really pretty plate with the red sauce and the dark green leaves and the taste combo is great!