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This recipe comes courtesy of Black Ankle Vineyards in Frederick County, Md. The sister of winemaker Sarah O'Herron developed it to showcase Gruner Veltliner.
Its fruity taste is delicious with the cooked greens in this creamy risotto.
Risotto With Fresh Greens and Basil
6 servings
1 teaspoon salt
1 pound fresh greens, such as spinach, Swiss chard or kale, stemmed and rinsed
5 to 6 cups low-sodium or homemade chicken or vegetable broth
5 tablespoons unsalted butter
1 small onion, finely chopped (3⁄4 cup)
2 cups uncooked arborio rice
1 cup Black Ankle Gruner Veltliner or other dry white wine
10 to 15 basil leaves, torn into small pieces
1⁄3 cup freshly grated Parmesan cheese, plus 2⁄3 cup for serving
Bring 1 cup of water to a boil in a large saucepan over high heat, then add 1⁄4 teaspoon of the salt and stir to dissolve. Add the greens and cook for 2 or 3 minutes, stirring, until wilted. Drain thoroughly, then chop finely to yield about 2 cups.
Heat the broth in a large saucepan over medium heat, then reduce the heat to low to keep the broth warm.
Melt 4 tablespoons of the butter in the same saucepan used to cook the greens, over medium heat. Add the onion and cook for about 4 minutes, stirring occasionally, until softened. Add the rice and stir to coat thoroughly.
Add the wine and cook for 6 to 8 minutes, stirring frequently, until all of it has been absorbed by the rice. Add 1 cup of the warm broth and cook, stirring frequently, until it has been absorbed by the rice.
Continue to add broth and cook, stirring, until most or all of the broth has been incorporated and the rice is tender but firm to the bite. This should take about 20 minutes total.
Stir in the greens and basil (to taste), to incorporate evenly. Season with the remaining 3⁄4 teaspoon salt, and then add the remaining 1 tablespoon butter and 1⁄3 cup of the Parmesan.
Divide among wide, shallow bowls and serve immediately, passing the remaining Parmesan at the table.
NUTRITION Per serving: 440 calories, 13 g protein, 61 g carbohydrates, 13 g fat, 8 g saturated fat, 30 mg cholesterol, 600 mg sodium, 4 g dietary fiber, 2 g sugar
Adapted from “Dishing Up Maryland,” by Lucie L. Snodgrass (Storey Publishing, 2010).
This recipe comes courtesy of Black Ankle Vineyards in Frederick County, Md. The sister of winemaker Sarah O'Herron developed it to showcase Gruner Veltliner.
Its fruity taste is delicious with the cooked greens in this creamy risotto.
Risotto With Fresh Greens and Basil
6 servings
1 teaspoon salt
1 pound fresh greens, such as spinach, Swiss chard or kale, stemmed and rinsed
5 to 6 cups low-sodium or homemade chicken or vegetable broth
5 tablespoons unsalted butter
1 small onion, finely chopped (3⁄4 cup)
2 cups uncooked arborio rice
1 cup Black Ankle Gruner Veltliner or other dry white wine
10 to 15 basil leaves, torn into small pieces
1⁄3 cup freshly grated Parmesan cheese, plus 2⁄3 cup for serving
Bring 1 cup of water to a boil in a large saucepan over high heat, then add 1⁄4 teaspoon of the salt and stir to dissolve. Add the greens and cook for 2 or 3 minutes, stirring, until wilted. Drain thoroughly, then chop finely to yield about 2 cups.
Heat the broth in a large saucepan over medium heat, then reduce the heat to low to keep the broth warm.
Melt 4 tablespoons of the butter in the same saucepan used to cook the greens, over medium heat. Add the onion and cook for about 4 minutes, stirring occasionally, until softened. Add the rice and stir to coat thoroughly.
Add the wine and cook for 6 to 8 minutes, stirring frequently, until all of it has been absorbed by the rice. Add 1 cup of the warm broth and cook, stirring frequently, until it has been absorbed by the rice.
Continue to add broth and cook, stirring, until most or all of the broth has been incorporated and the rice is tender but firm to the bite. This should take about 20 minutes total.
Stir in the greens and basil (to taste), to incorporate evenly. Season with the remaining 3⁄4 teaspoon salt, and then add the remaining 1 tablespoon butter and 1⁄3 cup of the Parmesan.
Divide among wide, shallow bowls and serve immediately, passing the remaining Parmesan at the table.
NUTRITION Per serving: 440 calories, 13 g protein, 61 g carbohydrates, 13 g fat, 8 g saturated fat, 30 mg cholesterol, 600 mg sodium, 4 g dietary fiber, 2 g sugar
Adapted from “Dishing Up Maryland,” by Lucie L. Snodgrass (Storey Publishing, 2010).
