Spring Risotto Night Recipes


The winning combination of warm, cozy risotto, fresh bread and crisp salad always seems to soothe both body and soul—which is especially welcome with the ‘Juneuary’ weather we’ve had of late. Cozy up with a homey risotto crafted from homemade chicken stock, spring onions and garlic scapes to pair alongside Gruyère cheese bread, a smooth Chardonnay and other fresh produce that includes crisp summer greens, cherries and favorites like rainbow Swiss chard, baby green cabbages and Shunkyo hot radishes. Eat up!

Here are a few recipes ideas for the week:

Risotto with Grilled Spring Onions & Garlic Scapes
This bright risotto showcases fragrant alliums and hearty Arborio rice—just remember to keep stirring!

Grilled Spring Onions with Lemon & Herbs
Bright yet smoky from their time on the grill, these spring onions are excellent atop risotto.

Carrot Top Pesto
This verdant pesto from Diane Morgan’s Roots would be wonderful drizzled over this week’s risotto for added brightness!

Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s risotto.

Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.

Cabbage Salad with Radish & Turnip
A bright twist on classic coleslaw!

Sautéed Turnips with Garlic Scapes

Tossed with flavorful garlic scapes, these turnip and greens are incredibly tender thanks to a quick simmer in chicken stock.

Risotto Night Recipes


Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a grand feast, or a romantic meal for two. Have fun experimenting in the kitchen with all the provisions for a lovely spring risotto topped with Ring of Trees’ Manchego cheese and gorgeous vegetables like asparagus, leeks and pea vines, plus garlic-kissed fougasse bread, a beautiful Oregon Pinot Noir and cauliflower-Asiago gratin to go alongside.

Here are some recipe ideas for the week:

Spring Risotto
This bright risotto showcases beautiful spring vegetables and hearty Arborio rice—just remember to keep stirring!

Sautéed Spring Vegetables
Lightly sautéed in butter and kissed with lemon juice, these crisp spring vegetables are wonderful served atop this week’s risotto.

Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions from garnish to a stunning side dish.

Shaved Asparagus & Mint Salad
Bright with fresh mint, this light salad boasts a wonderful lemony dressing.

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

Honey-Glazed Baby Rainbow Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.

Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!

this week's recipes
taco time

farm & garden notes
hello, february

workshops & events
new classes!