One-Pot Wonders

Mustard Greens and MustardĀ Risotto

January 21, 2014
2 Ratings
  • Serves 4
Author Notes

This started with some really nice mustard greens from the farmer's market. It grew when I got in a risotto sort of mood, and I thought well why not mustard on mustard, and why not lemon with that? How could that be bad? It's not. It's really very good.

** I used Dusseldorf mustard which is smooth and creamy and lends itself to this risotto really well. If you use another kind - say Creole or stone ground - you will have another mustard experiece that I am sure will also be tasty *** —aargersi

What You'll Need
  • 1 bunch mustard greens - about 4 cups when chopped.
  • 6 cups water
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 medium shallot - peeled and chopped
  • 1 cup arborio rice
  • 1 cup dry white wine
  • 1 or 2 pinches white pepper
  • 2-3 tablespoons Dusseldorf mustard
  • peel from 1 preserved lemon, chopped
  • shredded parmesan to serve
  1. Stem and chop the mustard greens into thinnish strips. Bring the salt and water to a boil and blanch the greens for a minute then remove them with a slotted spoon. SAVE THE WATER. Rinse the greens with cold water and then drain them.
  2. Melt the butter in a saucepan over medium-high heat . Add the shallots and cook until they just start to go clear, then add the rice and stir for another minute or so. Add the wine and a pinch of white pepper, and stir until it mostly evaporates. Now start adding the blanching water a ladle at a time, stirring frequently (or all of the time if you like to stir as much as I do), keeping your risotto at a simmer all along. Add more water only after most of the last ladle has mostly absorbed or evaporated. After about 15-20 minutes your rice will plump up and you will have a creamy rice-y thing going on. Taste a rice kernel - a few minutes before it's a perfect al dente, stir in the mustard a tablespoon at a time, tasting each time. I liked 3, but you might want a bit more or a bit less. Also adjust the salt and pepper as you see fit. I like my risotto fairly loose, you might want it a bit tighter. When it is to you liking, stir in the cooked greens and minced lemon, stirring just until they are warm. Serve with shredded parmesan served alongside

See what other Food52ers are saying.

  • inpatskitchen
  • sexyLAMBCHOPx
  • aargersi

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

5 Reviews

inpatskitchen January 25, 2014
This looks and sounds delicious! I may have to brave the cold for mustard greens and Dusseldorf mustard real soon!
sexyLAMBCHOPx January 21, 2014
Looks delicious!
aargersi January 22, 2014
Thanks! It really was - I need to get better at photography!!!
sexyLAMBCHOPx January 22, 2014
I love the hearty mustard greens enhanced by the mustard. Just curious, do you think vinegar would enhance this dish or in your opinion the lemon takes care of that. This was placed on my "to make" list and as in sounds perfect.
aargersi January 22, 2014
You know I had a Meyer lemon out with the intention of squeezing it in there - I think I would do that before vinegar - the mustard lends a certain amount of vinegary-ness (word? not word? :-) so I would go lemon. I hope you like it as much as I did!!