Risotto with Greens

1 small onion, finely chopped
2 tbsp olive oil
1 cup risotto uncooked
1/2 - 3/4 lb fresh greens trimmed and torn (spinach, collards, kale, chard, mustards, turnip greens, beet greens, etc.)
4 garlic cloves, minced
2 (14 - 1/2 ounce) cans chicken or vegetable broth
freshly ground black pepper to taste
1 cup parmesan cheese optional

No greens will be wasted! If you are not sure how to use your greens make this for dinner!

Double the recipe.

Saute onion in olive oil in a small stock pan. Add risotto and saute until golden. Add greens and garlic, saute until greens are wilted. Stir in broth slowly (one can at a time). Cook covered on low heat until most of the liquid is absorbed, stirring occasionally. Add black pepper stirring well. Add cheese, if desired and blend well before serving.

Left Foot Organics PO Box 12772 Olympia, WA 98508

360-754-1849 info@leftfootorganics.org