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Columbia Farmers Market

CFM Recipes

Farmers Market Risotto

Servings: 
Prep Time:
minutes
Cook Time:
minutes

Thank you to Mark Sulltrop for putting on a risotto demonstration! Visit him at 44 Stone Public House (3910 Peachtree Dr.) and 44 Canteen (21 N 9th St.)! For more information visit 44stonepub.com.

Thank you to the generous product donations from the following vendors:

The Veggie Patch: Spinach and Butternut Squash
Heirloom Fungi: Oyster Mushrooms
Stem to Table Farm: Pea Shoots
Hemme Brothers Creamery: Quark and Brother’s Keeper Aged Cheddar.

Ingredients

  • 1 cup Arborio rices
  • 1 tsp minced garlic
  • 1 tbsp minced shallot
  • 2 tbsp olive oil
  • 1 bay leaf
  • 1/2 tsp red pepper flakes
  • kosher salt and black pepper to taste
  • 1 cups ½diced butternut squash
  • 2 ounces mushrooms
  • 1/4 tsp fresh thyme
  • 1/4 cup beer
  • 2 tbsp butter
  • 4 cups vegetable stock
  • 1/4 cup Quark cheese
  • 2 ounces fresh spinach
  • 1 tbsp chopped fresh tarragon
  • 1/3 cup aged cheddar cheese shredded

instructions

  1. Bring vegetable stock to boil and reduce to a bare simmer.
  2. Place a four-quart saucepan over medium heat. Place olive oil, shallot, garlic, bay leaf, red pepper flakes, and rice in pan. Stirring frequently cook until rice begins to brown.
  3. Deglaze pan with beer and reduce to almost dry. Add squash and mushrooms to rice and season with salt and pepper.
  4. Add stock to rice until covered and simmer until almost dry. Repeat until out of stock and stir frequently.
  5. Remove the risotto from heat, and adjust seasoning.
  6. Incorporate butter, Quark, tarragon and spinach. Top with a drizzle of olive oil and cheddar cheese.

recipe notes

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