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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Risotto Verde

Jacob Bailey


  • cups chicken broth, preferably bouillon-based
  • 1 small onion, sliced lengthwise
  • 3 cloves of garlic, minced
  • 3 tablespoons olive oil
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • cups kale, chopped and blanched
  • cups fresh spinach, chopped and blanched
  • 2 cups wild arugula, chopped
  • 1 cup fresh peas, boiled
  • cup Parmesan cheese, grated and divided
  • Salt and pepper, for taste



Bring the chicken broth to a boil in a saucepan, lower the flame and keep to the side. In a large  wok, sauté the onion and garlic in the olive oil until golden, then add the rice and make sure it is completely coated in the oil. Cook for 3 minutes and then add the white wine, again making sure it's coated.

After, add ½ cup of broth at a time into the rice until it is completely absorbed and cooked al dente, reserving 1 cup of broth. Add in the kale and the spinach and cover with lid. After 3 minutes, add the arugula and the peas. Pour the remaining cup of broth, sprinkle a layer of Parmesan on top, no more then ½ cup, and cover with lid. After 4-5 minutes, remove lid and serve, adding Parmesan, salt, and pepper to taste.