Risotto With Mixed Green and Toasted Garlic
This recipe can be made into a main dish by adding some uncooked shrimp. Stir them in with the last 1/2 cup of broth.
| 3-1/2 | cups low-salt chicken broth |
| 1 | tablespoon olive oil |
| 3 | cloves garlic, thinly sliced |
| 1-1/2 | cups uncooked Arborio rice or other short-grain rice |
| 1/2 | cup chopped onion |
| 1/2 | cup dry white wine |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 4 | cups mixed baby braising greens |
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Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat. Heat oil in a large saucepan over medium heat. Add garlic; saute 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; saute 5 minutes. Add wine, salt, and pepper; cook 1 minute or until wine is nearly absorbed, stirring constantly. Add the warm broth, 1/2 cup at a time letting each portion of broth be absorbed before adding the next (about 20 minutes total). Remove from heat; stir in garlic and greens. Serves 4.
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