Risotto Verde
Ingredients
- 6 cup chicken broth, preferably bouillon-based
- 1 small onion, sliced lengthwise
- 3 cloves of garlic, minced
- 3 tablespoon olive oil
- 2 cup arborio rice
- 1/2 cup dry white wine
- 2 cup kale, chopped and blanched
- 4 cup fresh spinach, chopped and blanched
- 2 cup wild arugula, chopped
- 1 cup fresh peas, boiled
- 1 cup parmesan cheese, grated and divided
- salt and pepper, for taste
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