Risotto With Greens Recipe

Name: Risotto With Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Tender Greens (I Used Turnip Greens, But You Could Use Spinach); 8 cups Boiled Water, On Stove, In Reserve; 4 Tablespoons Olive Oil; 2 whole Medium Onions, Chopped; 3 cloves Garlic, Minced; 1 teaspoon Salt; 2 cups Uncooked Arborio Rice; 1 cup Dry White Wine; 2 teaspoons Salt (additional); 1 Tablespoon Butter; 1 cup Grated Parmesan Cheese

Servings: persons

8 ounces, weight Tender Greens (I Used Turnip Greens, But You Could Use Spinach)
8 cups Boiled Water, On Stove, In Reserve
4 Tablespoons Olive Oil
2 whole Medium Onions, Chopped
3 cloves Garlic, Minced
1 teaspoon Salt
2 cups Uncooked Arborio Rice
1 cup Dry White Wine
2 teaspoons Salt (additional)
1 Tablespoon Butter
1 cup Grated Parmesan Cheese

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Risotto is more than a type of rice product. It is cooked using a specific method. Risotto is cooked by sauteing the dried rice first (think Rice-a-Roni directions) and then adding liquid gradually and repeatedly. So it is a little bit of a labor of love. Not difficult to make-just a project that requires you to stay focused.
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1. Wash greens and cut them into pieces.
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2. Have 8 cups of water boiled and covered on the stove.
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3. In a skillet heat the oil on medium heat and add the onion, garlic and 1 teaspoon of salt. Saute the onion and garlic for 5 minutes.
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4. Add the rice and brown on medium-high for 3-4 minutes.
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5. Add the wine and stir frequently until the wine is absorbed.
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6. Add 2 cups of the hot water.
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7. Cook stirring frequently for 3-4 minutes.
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8. Add the greens and stir often until the additional water is absorbed.
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9. Add 2 more cups of water and 2 teaspoons of salt.
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10. Stir until absorbed and then add one more cup of water. Stir and continue heating until that water is absorbed.
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11. Add the butter, stir until blended in.
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12. Add Parmesan cheese and stir until blended.
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I served this with chicken but it would go well with fish as well.
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Buon appetito, y'all!

4865

kcal

Calories

506

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 8 ounces, weight Tender Greens (I Used Turnip Greens, But You Could Use Spinach), 8 cups Boiled Water, On Stove, In Reserve, 4 Tablespoons Olive Oil, 2 whole Medium Onions, Chopped, and more.

Yes, Risotto With Greens falls under the General 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.

Risotto With Greens

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