marciw99's Notes:
1 cup risotto (can also use barley but good old arborio is what we had) Ask a question about this ingredient
1/2-1 cup chopped leeks Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/2 cup white wine Ask a question about this ingredient
1/4 teaspoon dried thyme or whatever fresh herbs you might have around (I had parsley) Ask a question about this ingredient
1 cup canned or precooked beans Ask a question about this ingredient
5 cups chicken broth Ask a question about this ingredient
1/2 cup parmesan cheese Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
3 cups chopped greens (can use the bok choy or the other greens) Ask a question about this ingredient
Heat broth in a sauce pan one the stove to a simmer.
Ask a question about this stepIn deep skillet heat oil and saute onions or leeks until soft.
Ask a question about this stepAdd rice or barley and saute a couple of minutes in oil.
Ask a question about this stepAdd white wine and saute a couple minutes.
Ask a question about this stepAdd 1 cup broth and saute/simmer until it is absorbed by the rice.
Ask a question about this stepAdd broth 1/2 cup to 3/4 cup at a time and stir until rice absorbs it.
Ask a question about this stepRice should absorb 4 of the 5 cups of liquid and be "al dente" (around 35 minutes). If you like creamier risotto, keep adding the liquid 1/2 cup at a time to taste.
Ask a question about this stepWhen rice is al dente, add beans and cook for a couple minutes.
Ask a question about this stepAdd greens and cook until wilted.
Ask a question about this stepSalt liberally to taste and add fresh pepper. Add thyme or any other fresh herbs.
Ask a question about this stepRemove from heat and mix in parmesan cheese. Add butter for even more decadent risotto.
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
