Risotto With Greens

• 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

1. 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.
2. 1. Wash greens and cut them into pieces.
3. 2. Have 8 cups of water boiled and covered on the stove.
4. 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.
5. 4. Add the rice and brown on medium-high for 3-4 minutes.
6. 5. Add the wine and stir frequently until the wine is absorbed.
7. 6. Add 2 cups of the hot water.
8. 7. Cook stirring frequently for 3-4 minutes.
9. 8. Add the greens and stir often until the additional water is absorbed.
10. 9. Add 2 more cups of water and 2 teaspoons of salt.
11. 10. Stir until absorbed and then add one more cup of water. Stir and continue heating until that water is absorbed.
12. 11. Add the butter, stir until blended in.
13. 12. Add Parmesan cheese and stir until blended.
14. I served this with chicken but it would go well with fish as well.
15. Buon appetito, y'all!

could, water, olive oil, onions, garlic, salt, rice, white wine, salt, butter, parmesan cheese

Taken from tastykitchen.com/recipes/sidedishes/risotto-with-greens/ (may not work)