Tom P has combined two of his favorite things, risotto and sautéed greens, to create a terrific dish. He makes a simple risotto flavored with onions and cooked with white wine and chicken broth. Meanwhile, he sautés greens torn in bite-size pieces in olive oil and garlic, adding wine or chicken broth, plus balsamic vinegar to taste as they cook down. (Tom P likes to use a combination of chard, kale, and mustard and dandelion greens.) When the risotto is almost done, add butter, Parmesan cheese, and the greens, cover, and let sit a few minutes before serving.

Board Link: Risotto with Winter Greens ‐ so good.

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