Spring Greens Risotto

Posted on June 29, 2012 by the farm crew
Spring Greens Risotto
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 3 Tbsp olive oil
  • ½ c chopped green onions or leek scapes
  • 1½ c Arborio rice
  • ½ tsp salt
  • 4 c hot chicken or vegetable broth
  • 4 c coarsely chopped spring greens (spinach, chard, sorrel)
  • ¼ tsp grated nutmeg (optional)
  • ½ c grated Parmesan cheese

  1. Heat olive in heavy pot over medium- high heat. Add onions; cook 3 minutes to soften. Add rice and salt. Cook and stir until rice begins to color.
  2. Add ½ c broth; cook and stir until most of broth is absorbed. Add 1½ c broth; simmer, stirring occasionally, until mostly absorbed, about 10 minutes. Add remaining broth. Simmer 10 minutes, stirring occasionally.
  3. Place greens on top of rice. Cover and simmer 3 minutes. Stir in greens. Simmer and stir a few minutes more until broth is absorbed but mixture is moist.
  4. Remove from heat. Stir in Parmesan and serve.