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Risotto with Greens - RC Organic Farms - Organic CSA Farm in Macomb, MI

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

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