Gluten-Free, Vegan Serves 4

• 2 Heads & Stalks Green Garlic
• 1 Cup Spinach
• ½ Cup White Wine
• 5 ½ Cups Vegetable Stock
• 2 Tbsp Avocado Oil
• 1 Cup Arborio Rice
• 3 Tbsp Vegan Butter
• ½ Cup Grated Vegan Parmesan
• 1 Cup Fresh Peas
• Salt & Pepper to taste

Directions:

Separate bulb from stalk of green garlic. Rinse well and finely chop garlic bulb into minced sized pieces. Roughly chop garlic greens. Bring stock to a boil, blanch green stalks for 3 minutes. Add spinach and peas for last minute and remove with a slotted spoon. Place directly into a bowl of ice bath. Drain vegetables and puree in a blender until smooth. You may need to add a little cold water to produce an even puree. Heat oil in a medium saucepan over medium heat. Add garlic and salt. Cook until tender. Add rice, season with a little more salt and cook for 4-5 minutes to toast rice. Pour in the wine (best to do this off heat) and stir until absorbed. Increase heat and add stock ½ cup at a time, until absorbed, stirring frequently until rice is cooked al dente. Once the rice is cooked add in the puree and the butter. Remove from heat and add in cheese, season with more salt and pepper to taste. Enjoy!