Quick & Easy Greens Risotto, (Kale, Chard, etc.)

This is quick & easy "cheater's version" of risotto that I make a lot I usually plan to make extra rice on another night, when I am making a stir-fry. Leftover rice is great to have on hand for fried rice or this lovely dish, with the flavor or risotto without standing over a hot stove for an hour.

2 cups leftover cooked rice, white or brown

1 bunch kale or chard

2-3 garlic scapes minced

2-3 scallions, chopped finely

1-2 tbsp. fresh herbs, like parsley, basil & thyme

1 tbsp. olive oil

1 tbsp. butter

2 cups chicken broth

1/3 cup freshly grated Parmesan cheese

freshly ground black pepper

sea salt

Optional additions: chopped fresh mushrooms

Optional toppings: grilled chicken or fish, or sauteed seafood like shrimp or scallops

In a large deep skillet, melt butter & add olive oil. Add finely chopped garlic scapes & scallions, and saute for a few minutes, until tender. Add chopped mushrooms &/or chard stems if using, and saute a few minutes more, until tender. Add rice and stir for a minute or two to separate grains. Add 1 cup broth and cook over medium-low heat, stirring occasionally, for about 5 minutes or so, until

Meanwhile, remove stems from kale or chard. Stack greens on a cutting board and chop into ribbons. Then turn and chop in opposite direction, until you have small pieces. You can chop chard stems & include as well. Kale stems should be composted, as they are tough.

Once first cup of broth is mostly absorbed, add second cup of broth, chopped greens (chard or kale) and fresh herbs. Stir well and continue to cook, stirring occasionally, over medium to low heat, until broth is absorbed.

Add freshly grated Parmesan and stir well.

Add plenty of freshly ground black pepper, and season with sea salt to taste.

Serve in shallow bowls topped with protein like grilled chicken or fish, or sauteed shrimp or scallops if desired.

Serves 4. Enjoy!