Risotto With Dandelion Greens, Chard, And Sundried

Name: Risotto With Dandelion Greens, Chard, And Sundried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups arborio rice; 1/2 to 1 cups white wine; 2 1/2 cups vegetable or chicken broth; 2 cups water; 1/2 large red onion, chopped; 1/2 cup sundried tomatoes in olive oil, chopped; 1/4 cup tomato sauce; 2 cups mixed dandelion greens and chard, stems removed, chopped; 1 cup grated garlic jack cheese; 1/2 cup grated parmesan; 3 tablespoons butter; 1 tablespoon walnut or olive oil; black pepper

Servings: persons

2 cups arborio rice
1/2 to 1 cups white wine
2 1/2 cups vegetable or chicken broth
2 cups water
1/2 large red onion, chopped
1/2 cup sundried tomatoes in olive oil, chopped
1/4 cup tomato sauce
2 cups mixed dandelion greens and chard, stems removed, chopped
1 cup grated garlic jack cheese
1/2 cup grated parmesan
3 tablespoons butter
1 tablespoon walnut or olive oil
black pepper

1
Melt 2 tablespoons butter in a saucepan and sautee chopped red onion until just beginning to soften.
2
Add arborio rice and sautee, stirring, for a few minutes. Add a little olive oil here if needed.
3
Add greens and stir it all together. Then add 1/2 cup white wine and let it cook down.
4
Once the white wine seems mostly cooked down, start adding broth about a half cup or a cup at a time. When the rice has absorbed most of the broth, add more until you have added it all. If the rice starts sticking, throwing in a little more white wine to help you scrape off the stuck bits is helpful.
5
When you've got most of the broth in, add the sundried tomatoes and tomato sauce. When the rice has a nice soft, creamy texture, mix in the cheeses.
6
Drizzle over some walnut oil or good olive oil, top with black pepper to taste, and stir to combine.

1129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups arborio rice, 1/2 to 1 cups white wine, 2 1/2 cups vegetable or chicken broth, 2 cups water, and more.

Yes, Risotto With Dandelion Greens, Chard, And Sundried Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto With Dandelion Greens, Chard, And Sundried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions