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Greens Risotto
From Farm Where Life is Good
<p>A little time consuming to make, but well worth the effort. If you’d like to use as a main course, consider increasing the recipe and adding a protein (the Italian or kielbasa Tofurky-brand sausage, diced, nice)</p>Source: Organic Gardening website (Entered by Lara Rasmussen Anderson)
Serves: 2-3 depends
Vegan!
Ingredients
1 tsp
sea salt
1 cup
cooked greens (mustard, spinach, kale, chard, wild greens)
2 Tbsp
olive oil
1
shallot, minced (alternate: chives, green onion, onion)
3
garlic cloves, minced
1 cup
Arborio/risotto rice
2-3 cup
vegetable broth, divided
1/2 cup
dry white wine (optional)
3 Tbsp
nutritional yeast
1 Tbsp
margarine (Earth Balance brand is nice)
Step by Step Instructions
- Bring a large pot of water to a boil and add a spoonful of salt.
- Put the greens into the boiling water. Stir the greens and let boil for about 3-5 min. Remove the greens with a skimmer or tongs and immediately dump them into a big bowl of ice water. Once the greens are cool, drain them in a colander.
- Roll up the greens in a cloth or tea towel. Twist one end of the cloth one way, then the other end of the cloth the other (like a candy wrapper) and squeeze out as much moisture as you can.
- Chop the greens finely (don’t use a food processor, or you will get mush). The finer you chop, the smoother your risotto will be. Remove any stray stems.
- Melt 2 tablespoons of the olive oil in a large saucier or heavy pot over medium-high heat; add the shallot. Cook for 2 to 3 minutes, stirring often.
- Add the garlic and the rice and stir to combine. Stirring constantly, cook everything for a minute or so or until all the rice is well coated with margarine.
- Stir 1 teaspoon of salt and 1 cup of the vegetable stock into the rice and increase heat to high. When the rice starts boiling strongly, turn down the heat to medium and stir often, at least every minute or so, until the rice absorbs the stock. Repeat with a second cup of stock.
- When the second cup is absorbed, add the greens and the third cup of stock. If using store-bought broth, switch to water for this third cup—otherwise your risotto could become too salty. Stir well to combine. Keep stirring constantly to develop the creaminess in the risotto and to distribute the greens evenly. Let the stock absorb well. Add white wine and allow to absorb, stir well.
- Add additional salt, if desired. The risotto may need another full cup of stock or water, as you want the dish to be loose, not firm (and you will need at least a little more stock to loosen the risotto for the nutritional yeast).
- Add tablespoon of margarine as well as the nutritional yeast. Stir everything well and let the margarine and nutritional yeast melt in the risotto for about 2 or 3 minutes, stirring often. Serve immediately.