Hoppin’ Gianni Risotto

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Apron Strings


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1 quart vegetable stock

1 tablespoon olive oil

2 tablespoons butter (replace with more olive oil if going for vegan)

1 large yellow onion, diced

2 cloves garlic. minced

1 1/2 cups arborio or carnaroli rice

1/3 cup white wine

juice and zest of one lemon

1 bunch Swiss chard, kale, or other hearty greens, de-stemmed (if it has a thick stem) and chopped; I like to do a chiffonade-style with the chard

1 teaspoon rosemary, crushed

1/2 teaspoon thyme

1/2 teaspoon salt (possibly more to taste; adjust at the end)

2 cups blackeyed peas, drained and rinsed if using canned

1/3 cup heavy cream (optional)

1/2 cup grated Parmesan (optional)

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