Beans & Grains

Green Risotto
Yields: 4-6 servings

Ingredients
1 small bunch kale, chard, spinach, collards, or beet greens
1 leek, chopped
1 medium carrot, chopped
2 tablespoons olive oil, or less
1 cup organically grown arborio rice or short grain brown rice (sticky) rice
6 cups vegetable stock
½ cup mirin, sherry or white wine
1 teaspoon sea salt, or to your taste

Directions
Wash kale. Remove stems. Chop finely.
In large heavy-bottom pan heat 1 tablespoon oil, leek and sauté for 5-8 minutes.
Add rice. Sauté until rice gets shiny. Add 1cup broth and stir.
When the liquid gets absorbed but rice is still wet, keep adding the stock, 1 cup at a time for the first 10-12 minutes, stirring over the highest heat.
Add carrots, kale and more stock. Cook for 7-8 minutes longer, adding 1/2 cup stock at a time.
When rice is done, add another tablespoon of oil (optional) and stir energetically to whip the ingredients together. It should be creamy and soupy.
Serve in deep plates immediately.

Variations:
Experiment with other greens instead of kale.
Flavor with light miso instead of salt.
Add water in larger batches if time doesn’t permit.

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