Creamed Greens

Creamed Greens

Ingredients:
½ cup/120 ml white wine
¾ tsp salt

Directions:
Risotto
4 cups/120 g arugula/
rocket
2 cups/60 g fresh spinach
1
½ cup/150 g canned/ Bring a large pot of water to a boil to cook the greens.
tinned white beans, Heat the stock in a medium pot and keep at a simmer.
drained and rinsed
2
In a large frying pan over medium heat, sauté the onions
¼ cup/60 ml plain rice milk
and garlic in 2 tbsp of the oil. When the onions are clear and
½ tsp freshly cracked
soft, add the barley and stir to coat with oil. Add the wine
black pepper
and 3 cups/720 ml of the simmering stock. Cover, turn the
heat to low, and cook for 30 minutes.
6
SERVES
3
Uncover and start stirring in the remaining 2 cups/480 ml
stock. Keep simmering vigorously. As the barley absorbs
the liquid, add more and keep stirring. When the risotto is
creamy and thick, add ½ tsp of the salt and keep warm.
4
Blanch the arugula/rocket and spinach by dropping them
into the boiling water for about 3 minutes, then drain and
squeeze out the water. Finely chop the greens and put them
in a food processor with the beans, then add the milk, pepper,
the remaining ¼ tsp salt, and the remaining 2 tbsp oil gradu-
ally to make a smooth puree. Transfer the risotto to a serving
bowl or individual bowls, and swirl in the greens mixture.
Serve hot.
264
265
SIDE
DIShES
If you are planning a meal with lots of green in it,
3 cups/720 ml Basic