Risotto with Greens

AuthorJackieCategory,

No greens will be wasted! If you are not sure how to use your greens, make this for dinner!
You can double the recipe!

INGREDIENTS
 1 Small Onion, finely chopped
 2 tbsp Olive Oil
 1 cup Risotto, uncooked
 Fresh Greens, trimmed and torn (spinach, collards, kale, chard, mustards, turnip greens, beet greens, etc.)
 4 Garlic Cloves, minced
 2 cups Chicken or Vegetable Broth
 Freshly Ground Black Pepper, to taste
 1 tsp Salt
 1 cup Grated Parmesan Cheese, optional
DIRECTIONS
1

Saute onion in olive oil in a small stock pan.

2

Add risotto and sauté until golden.

3

Add greens and garlic; sauté until greens are wilted.

4

Stir in broth slowly.

5

Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally.

6

Add black pepper and salt, stir well.

7

Add cheese, if desired before serving.

Ingredients

INGREDIENTS
 1 Small Onion, finely chopped
 2 tbsp Olive Oil
 1 cup Risotto, uncooked
 Fresh Greens, trimmed and torn (spinach, collards, kale, chard, mustards, turnip greens, beet greens, etc.)
 4 Garlic Cloves, minced
 2 cups Chicken or Vegetable Broth
 Freshly Ground Black Pepper, to taste
 1 tsp Salt
 1 cup Grated Parmesan Cheese, optional

Directions

DIRECTIONS
1

Saute onion in olive oil in a small stock pan.

2

Add risotto and sauté until golden.

3

Add greens and garlic; sauté until greens are wilted.

4

Stir in broth slowly.

5

Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally.

6

Add black pepper and salt, stir well.

7

Add cheese, if desired before serving.

Risotto with Greens

Leave a Reply 0 comments