Dinner Last night

[Guest guest]

This was very good! It was my first time making risotto, and I chose this

one since I didn't have to stir in the broth by cupfuls. I used veggie

broth.

 

 

* Exported from MasterCook *

 

RISOTTO WITH COLLARDS

 

Recipe By :Southern Living August 1996

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound fresh collard greens

1 small onion -- finely chopped

1 small carrot -- finely chopped

2 tablespoons olive oil

1 cup uncooked Arborio rice

3 cloves garlic -- finely chopped

2 cans ready-to-serve chicken broth -- (14-1/2 ounce)

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup grated Parmesan cheese

 

Remove and discard stems and discoloured spots from collards; rinse with

cold water and drain. Coarsely chop collards.

 

Sauté onion and carrot in oil in a large Dutch oven 2 minutes. Add rice and

sauté 5 minutes or until golden. Add collards and garlic and sauté 1 minute.

 

Stir in broth; cook, covered, over low heat stirring occasionally, until

liquid is absorbed. Stir in salt, pepper, and cheese; serve immediately.

 

 

 

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Per serving: 751 Calories (kcal); 55g Total Fat; (65% calories from fat);

40g Protein; 25g Carbohydrate; 63mg Cholesterol; 4585mg Sodium

Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 7

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0