Creamy Risotto-Style Brown Rice With Spring Greens & Asiago

1. 1

   Bring a large pot of salted water to a boil. Add the greens and boil until they are just wilted, about 1 minute. Use a spider or slotted spoon to transfer greens to a colander and let cool slightly, reserve cooking water.

2. 2

   Press greens to remove excess water, then transfer them to a board and chop roughly.

3. 3

   In a large skillet over medium-high heat, warm the olive oil. Add the scallions, ginger, garlic and a pinch of the salt, and cook, stirring, until softened, about 2 minutes.

4. 4

   Stir in the rice, butter, chopped greens and 1 1/2 cups reserved cooking water and cook, stirring over medium-high heat, until water is almost absorbed, 3 to 4 minutes. Stir in the cheese and season with salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.