Green herb risotto (Risotto preboggion)

Adapted from The Top 100 Italian Rice Dishes. Author Diane Seed writes: “In Liguria this risotto is made with preboggion, a bundle of mixed wild herbs which vary according to the season. Local lore has it that during the Crusades a Genovese lord, Goffredo di Buglione, sent his men out to scour the alien hills for fragrant herbs for his dinner. These herbs became known as pro Buglione which was corrupted to preboggion.” Serves 6.

6 cups vegetable stock
2 Tbsp olive oil
1 clove garlic, minced
1 small onion, finely chopped
2 cups Arborio rice
2 small zucchini, diced
4 oz baby spinach, washed, thoroughly dried, and finely chopped
2 oz finely chopped mixed mint, sage and rosemary, combined
1-1/2 oz each finely chopped basil and flat-leaf parsley
Salt and pepper to taste
1/4 (2 Tbsp) stick soy margarine

In a saucepan bring stock to a boil, then reduce to simmer. Heat the oil in a large sauté pan and add garlic and onion. When they are soft, add rice and cook, stirring, until it is coated with the oil. Let the rice cook for about 5 minutes, then add the vegetables and herbs and gradually add the stock, a ladle at a time (reserving 1/4 cup), letting the rice absorb the liquid. After 20 minutes, when the rice is cooked, adjust the seasoning, add the reserved stock, and margarine, and stir vigorously. Serve hot, sprinkled with yeast flakes and chopped parsley.

Adapted from The Perfect Pantry blog http://www.theperfectpantry.com/2007/09/wine-youd-be-wi.html