Shredded spinach gives this risotto a lovely green hue. Other greens can make a delicious substitute; try Swiss chard, mustard greens or turnip greens. To give the risotto a more even green color, after sauteing the spinach or other greens, puree them with 1/4 cup vegetable stock in a food processor or blender.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.