Risotto with Spring Greens
5-6 cups chicken broth
3 tablespoons olive oil
1 tablespoon butter
1 large shallot, minced
2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese
3 cups baby spring greens, washed, chopped (spinach, bok choy, kale, etc.)
Salt and white pepper
- Bring the broth to a simmer in a saucepan and turn heat to low.
- Heat oil and butter in another heavy saucepan over medium heat. Stir in the shallot and sauté for about 3 minutes until translucent. Add the rice and sauté for a few minutes, stirring to coat.
- Add 1 cup of the hot broth and cook, stirring frequently with a wooden spoon, until most of the liquid has been absorbed, about 5 minutes. Continue stirring and adding stock, 1/2 cup at a time, until the rice is tender but still al dente. Taste the rice after about 20 minutes.
- While rice is cooking, steam or parboil the greens. Drain. When rice is done, stir in the cheese until melted, then the greens. Season with salt and pepper.