Make risotto a little Southern with collard greens. Risotto means “little rice.” It’s a popular but somewhat labor-intensive Italian rice dish that’s cooked with gradual additions of hot broth and finished with Parmesan cheese. This cooking technique allows more starch to be released for a creamy texture. Short-grain varieties of rice such as Arborio, Carnaroli, and Vialone Nano are preferred.
Collard Greens Risotto
Makes 4 to 6 servings
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- 1 (32-ounce) carton chicken broth
- 1 (14.5-ounce) can chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cups Arborio rice
- ½ (16-ounce) package frozen chopped collard greens, thawed and drained
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup freshly grated Parmesan cheese
- In a medium saucepan, bring all chicken broth to a boil over high heat; reduce heat, and simmer.
- In a large Dutch oven, heat olive oil with butter over medium heat. Add onion, and cook, stirring occasionally, for 5 minutes or until tender. Stir in rice, and cook, stirring frequently, for 5 minutes or until rice begins to brown.
- Add 1 cup hot broth to rice mixture; cook, stirring constantly, until absorbed. Reduce heat to medium-low, and stir in 1 cup hot broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1 cup at a time, stirring frequently and allowing liquid to be absorbed after each addition.
- Add collard greens, salt, and pepper; cook, stirring occasionally, until heated through. Remove from heat, and sprinkle with Parmesan. Serve immediately.
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