Author Notes
My friend, Amanda, gave me this recipe when I needed something to do with the veggies that came in a CSA delivery. It was fantastic! —marciw99
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Ingredients
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1 cup
risotto (can also use barley but good old arborio is what we had)
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1/2-1 cups
chopped leeks
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2 tablespoons
olive oil
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1/2 cup
white wine
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1/4 teaspoon
dried thyme or whatever fresh herbs you might have around (I had parsley)
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1 cup
canned or precooked beans
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5 cups
chicken broth
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1/2 cup
parmesan cheese
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2 tablespoons
butter
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3 cups
chopped greens (can use the bok choy or the other greens)
Directions
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Heat broth in a sauce pan one the stove to a simmer.
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In deep skillet heat oil and saute onions or leeks until soft.
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Add rice or barley and saute a couple of minutes in oil.
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Add white wine and saute a couple minutes.
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Add 1 cup broth and saute/simmer until it is absorbed by the rice.
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Add broth 1/2 cup to 3/4 cup at a time and stir until rice absorbs it.
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Rice 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.
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When rice is al dente, add beans and cook for a couple minutes.
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Add greens and cook until wilted.
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Salt liberally to taste and add fresh pepper. Add thyme or any other fresh herbs.
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Remove from heat and mix in parmesan cheese. Add butter for even more decadent risotto.
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