Ricotta Risotto with Dandelion Greens and Orange

By • March 15, 2011 • 39 Comments

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Author Notes: I really love my CSA. Until I picked up my box tonight, I really did not have an idea for ricotta that I just had to make. Then I opened my box, and there were three beautiful bunches of dandelion greens. My CSA specializes in greens - varieties of kale, chard, baby radicchio, mustard, collards, mizuna, tatsoi, arugula, even taro leaves - you name it, we have probably had it in our box. However, today was a first for dandelion greens. Right away, I knew I wanted to pair the creamy, sweet ricotta with the bitter dandelion greens. Risotto came to mind as a perfect vehicle for the pair. Sautéing the greens first take a bit of their bite away, so when you add them to the risotto they are tender and flavorful without being overly aggressive. I have been using orange zest a lot lately, but orange zest in risotto was an experiment – and one that paid off. The sweet, fragrant bright citrus contrasts the greens while it complements the ricotta. This is spring in a bowl. Ricotta risotto is wonderfully rich, soft and creamy. I may never make risotto again without it! gingerroot

Serves 2-3

  • 4 cups chicken stock
  • 2 tablespoons extra virgin olive oil, divided
  • 1 1/2 teaspoons minced garlic
  • 1 large bunch tender dandelion greens, swished in water, rinsed and trimmed to 2-inch lengths for 3 loosely packed cups. Can substitute another tender bitter green, such as lacinato kale, tatsoi, mizuna or curly endive.
  • 1/3 cup baby leeks, white and tender green parts only, cleaned and sliced (can substitute spring onions or green onions)
  • 1 cup Carnaroli rice
  • 1/3 cup vermouth
  • 1/2 cup whole milk ricotta
  • Freshly grated Pecorino Romano
  • Freshly ground black pepper
  • Orange for zesting
  1. Taste a bit of the dandelion green to get a sense of its bitterness.
  2. In a small saucepan, start to heat up chicken stock over medium heat. Once stock begins to steam, cover pan and lower heat to keep stock warm.
  3. In a Dutch oven, heat 1 ½ tablespoons of olive oil over medium heat; add garlic and cook, stirring with a wooden spoon, until fragrant, about 1 minute. Add dandelion greens and cook, stirring, until leaves are bright green and beginning to wilt. Taste again; greens should be considerably less bitter. Transfer mixture to a bowl and set aside
  4. Add ½ tablespoon olive oil to the Dutch oven and then add baby leeks. Cook for a minute, stirring to make sure baby leeks do not burn and turning stove down if necessary. Add rice and stir to coat, about a minute, until opaque. Add vermouth and cook until almost all has evaporated.
  5. Ladle about 1 cup of the warmed stock into rice mixture, constantly stirring, until almost all the liquid is absorbed by the rice. Continue adding remaining broth, 1 cup at a time, allowing rice to absorb liquid each time before adding more. Rice mixture should be barely simmering throughout additions. After 20 minutes, taste the rice. You want the finished rice to be slightly firm and creamy, with a bit of liquid remaining, not mushy. If the rice is tender, remove from heat. If rice needs a minute more, by all means, cook it a minute more, adding a bit more stock if necessary.
  6. Off the heat, briskly stir in ricotta – any remaining liquid should come together with the cheese as the creamy finished risotto. Stir in reserved dandelion greens. Grate Pecorino Romano over risotto to taste, do the same with the black pepper. Finish the risotto with fresh orange zest (no pith) to taste. Stir and enjoy!
Jump to Comments (39)

Tags: dandelion greens, fragrant, rich, ricotta, savory, Spring

Comments (39) Questions (1)

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almost 3 years ago Fairmount_market

Gingerroot, I made this recipe with some heirloom purple barley and it was SO delicious. Thanks for the inspiration.

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almost 3 years ago gingerroot

Hi Fairmount_market! I'm thrilled you enjoyed it and your sub of heirloom purple barley sounds absolutely delicious. Thank you for letting me know. Happy New Year!

Kg_in_evanston_cropped

almost 3 years ago Fairmount_market

Gingerroot, I made this with some heirloom purple barely and it was SO delicious! Thanks for the inspiration.

Katherine_photo

over 3 years ago kmartinelli

Mmmm this looks just divine.

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over 3 years ago gingerroot

Thanks so much, k! I'd love to hear your thoughts if you try it.

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over 3 years ago cookinginvictoria

Oh gingerroot, I am so glad that you entered this recipe in this week's contest. I have not made this yet, but I will soon -- I now have two bags of fresh dandelions in the fridge!

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over 3 years ago gingerroot

Thanks, cookinginvictoria! I'm going to look for dandelion greens at my farmer's market to make it again. Hope you enjoy it!

Me

over 3 years ago wssmom

This looks amazingly delicious! Plus, now I have access to dandelion greens!

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over 3 years ago gingerroot

Thanks, wssmom! Hope you enjoy it if you try it.

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over 3 years ago cookinginvictoria

Wow -- somehow I missed this earlier. I love cooking with dandelion greens (the tinier the better!), and the combination of creamy ricotta and slightly bitter dandelion greens in a risotto sounds irresistible to me. I'll definitely be making this soon.

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over 3 years ago gingerroot

Thanks, cookinginvictoria! I'd love to hear what you think about this if you make it.

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

gingerroot, made this last weekend and it will be a regular! no dandelion greens at the grocery, so I used broccoli rabe. my daughter doesn't usually like risotto, but the bitter greens and tang and lightness of ricotta, along with the orange zest, made her a convert! it makes risotto a whole new dish, and I put it into my hand written recipe notebook for regular use (alas, my online recipe collection has grown unwieldy). Thanks! btw, I used one blood orange for the zest and thought it tasted just right, also used water instead of chicken broth for my vegetarian son, didn't miss it.

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

sorry, i was in the wrong window and thought the first comment i wrote hadn't submitted properly

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over 3 years ago gingerroot

So thrilled!! Thanks for letting me know. I love blood oranges!

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

gingerroot, i made this last weekend and it was a hit! there were no dandelion greens in the grocery but it was great with broccoli rabe. my daughter, who usually doesn't like risotto, was converted. the bitter greens and the tang and lightness of the ricotta, compared to lots of butter and parmesan, AND the bright citrus zest, gave a trad dish a whole new wardrobe. i used the zest of one blood orange, btw. thanks! went into my little hand written book of tried and trues (sadly, my online recipe file is getting unwieldy)

Burnt_offering

over 3 years ago Burnt Offerings

You are GENIUS! This dish actually helped inspired my horseradish recipe, and will be the perfect side dish for it. Hope to post in a few days. I was going to use dandelion greens in my main dish - but I think they will be better suited as a side dish with yours.

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over 3 years ago gingerroot

Aww, thanks Burnt Offerings, it was total serendipity with the dandelion greens in my box (for the first time ever) on that particular Monday. So glad that it inspired your recipe - can't wait to see it.

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over 3 years ago TiggyBee

Is this for real?? I love it!!

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over 3 years ago gingerroot

Thanks so much TiggyBee! The fluffy ricotta, bitter greens, and bright sweet burst of orange all point to spring.

Ry_400

over 3 years ago melissav

This looks great. We get so many greens in our CSA that I am often overwhelmed. This looks a great way to put some to use.

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over 3 years ago gingerroot

I feel the same way, although I love that my CSA introduces me to greens that I would otherwise never try (like these!). Thanks so much.

Steve_dunn02

over 3 years ago Oui, Chef

Hmmmm...I've never cooked with dandelion greens, and rarely see them around here, but I am totally making this dish with either kale, or chard. YUM! - S

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over 3 years ago gingerroot

Thanks so much, S! I think lacinato kale would work really well in this. I would love to hear your thoughts about it if you try it.

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

saved, thanks!

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over 3 years ago gingerroot

Thanks, luvcookbooks, hope you try it!

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over 3 years ago healthierkitchen

Brillliant! and really, really, pretty, too.

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over 3 years ago gingerroot

Wow, thanks healthierkitchen! My first thought about using orange was for the color contrast with the green - I was happy to discover that the flavors worked really nicely as well!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Um. Yum. This looks great, and so creative!

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over 3 years ago gingerroot

Thanks so much, fiveandspice! I wasn't sure about the orange zest but it turned out to be a great addition.

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over 3 years ago cbear1984

I think I'd totally make this. Saved.

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over 3 years ago gingerroot

Hope you try it, cbear1984. Thanks so much!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, risotto! Nicely done, gingerroot!

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over 3 years ago gingerroot

That means a lot coming from you, mrslarkin! Thanks : ).

Bike2

over 3 years ago Sagegreen

This looks like such a great early spring dish!

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over 3 years ago gingerroot

Thanks, Sagegreen!!

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over 3 years ago Midge

I love the idea of adding dandelion greens to risotto (and ricotta!). Must try this!

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over 3 years ago gingerroot

Thanks Midge! The ricotta and orange soften the bitterness of the dandelion greens nicely. I do hope you try it, and let me know what you think.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This looks absolutely delicious! I love how creamy it is.

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over 3 years ago gingerroot

Thanks, hardlikearmour. The ricotta adds a lovely fluffy, soft creaminess that makes it difficult to stop eating until it's all gone. : )