Sorrell and Asparagus Risotto

This recipe offers a way to use the greens, onions and garlic at the farmers markets right now. If you haven’t made risotto before, this is a great recipe but be prepared to stand over the stove stirring until it feels like your arms is going to fall off. (It’s always worth the effort.) Sorrell and Asparagus Risotto (okay to substitute other leafy greens like kale or collard) (serves 4) 4 cups chicken stock (I use vegetable stock) 1 cup dry white wine 1/4 cup unsalted butter, cubed 1/4 cup extra virgin olive oil 1 onion, peeled and finely chopped 2 …