Risotto With Mixed Green and Toasted Garlic

[Guest guest]

Risotto With Mixed Green and Toasted Garlic

 

3 1/2 cups vegi 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

 

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.