Spring Greens Risotto with Lemon & Parmesan

Spring greens risotto is one of those dishes that sounds complicated but is actually forgiving, meditative, and endlessly satisfying. The key is using the freshest greens possible — which is why we've partnered with Green Acres Farm, whose mixed spring bundle of arugula, spinach, and baby kale is harvested each morning and available on Community FarmTable by noon.

Start with a base of shallots softened in butter, then add your Arborio rice and let it toast until the edges turn translucent. The wine goes in next — one glass for the pan, one for the cook. From there, it's a slow, rhythmic addition of warm vegetable broth, a ladle at a time, stirring until the rice releases its starch and builds that characteristic creamy consistency. Five minutes before you're done, fold in the roughly chopped spring greens. The residual heat wilts them perfectly without losing their vibrant color.

Finish with Prairie Hills Dairy parmesan (grated fresh from their aged farmstead wheel), a squeeze of lemon, and a knob of good butter. Serve immediately in warmed bowls with cracked black pepper and a drizzle of your best olive oil. This dish pairs beautifully with a crisp white wine and the quiet satisfaction of knowing every ingredient in it came from within 100 miles of your kitchen.