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Risotto Verde

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Risotto Verde

Ingredients

  • 6 cups spinach leaves firmly packed with stems removed
  • 3 cups arugula leaves firmly packed
  • 1 cup lightly packed flat-leaf parsley leaves (about 1/2 ounce)
  • 4 1/2 cups chicken or vegetable stock
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 shallots, finely minced (about 1/4 cup)
  • 1 clove garlic, peeled and crushed
  • 1 1/4 cups arborio rice
  • 1 cup dry white wine
  • 1 teaspoon sea salt, plus more for seasoning
  • 1/2 cup fresh shelled peas, chilled in ice water
  • 1/4 cup heavy cream
  • 1 cup grated parmigiano
  • 1/2 teaspoon freshly ground red pepper (optional)
  • freshly ground black pepper to taste
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