Source:, Andrea Bemis


6 cups vegetable broth
4 tablespoons unsalted butter, divided
3 stalks of green garlic, finely chopped (white and pale green parts only)
pinch of salt and pepper
1 cup Arborio rice
1/2 cup dry white wine, such as a Pinot Grigio
1 cup mizuna or arugula roughly chopped
2 tablespoons freshly grated parmesan cheese
salt and pepper to taste


In a medium saucepan bring the broth to a simmer. Reduce the heat and keep warm. In a large heavy bottom pot heat 2 tablespoons of the butter over medium high heat. Add the green garlic and a hefty pinch of salt and pepper. Cook, stirring often, until fragrant and tender, about 3 minutes. Add the rice and cook, stirring often for about 1 minute.

Add the wine and stir until evaporated, about 2 minutes. With a ladle add about 1 cup of the warm broth. Cook, stirring often, until broth is absorbed, about 4 minutes. Keep adding broth, 1 cup at a time until the rice is tender but still al dente and sauce is creamy (you may end up with more broth than you need), about 20-25 minutes.
Remove the skillet from the heat and stir in the mizuna or arugula, the remaining 2 tablespoons of butter and the parmesan cheese. Season to taste with salt and pepper and serve warm.