Risotto with Greens
If you are not sure how to use your greens, make this for dinner!
1 small onion, finely chopped
2 tablespoons olive oil
1 cup risotto, uncooked (Arborio rice)
1/2 to 3/4 pound fresh greens, trimmed and torn (spinach, kale, chard, etc.)
4 garlic cloves, minced
2 - 14 1/2 ounce cans chicken or vegetable broth
Freshly ground black pepper, to taste
1 cup grated Parmesan cheese
Sauté onion in olive oil in a small stock pan. Add risotto and sauté until golden. Add greens and garlic; sauté until greens are wilted. Stir in broth slowly, one can at a time. Cook, covered, on low heat until most of the liquid is absorbed,
stirring occasionally. Add black pepper, stirring well. Add cheese, if desired, and blend well before serving.
From www.farmcookbook.com, courtesy of Provident Farms, Bivalve, Maryland.