Collard Green Risotto

  • Yield 4 to 6 servings

A Southern-style, down-home risotto starring collard greens that’s perfect served with grilled vegetables.


1 tablespoon olive oil or butter
1 medium onion, chopped
1 medium carrot, peeled and chopped
2 garlic cloves, minced
2 cups short-grain white rice
3 sprigs fresh thyme or 1 teaspoon dried thyme
1/2 cup dry white wine
1/2 cup premade tomato sauce or marinara
4 cups vegetable broth
3 cups chopped collard greens
1/2 cup shredded sharp cheddar cheese
Salt and freshly ground black pepper, to taste
8 scallions, chopped


  1. Heat oil or butter in a nonreactive large saucepan over medium heat. Add onions, carrots and garlic and saute 1 minute. Add rice and thyme. Stir well. Add wine, tomato sauce and 1 cup broth. Bring to a boil, reduce heat to low. Simmer while stirring frequently until liquid is absorbed into rice. Add another cup of broth along with greens and continue to simmer until liquid is absorbed. Add remaining broth to rice and continue to cook, stirring often, until rice is creamy and tender. Add cheese and season with salt and pepper. Add chopped scallions. Serve immediately.



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