Collard Green Risotto

  • Yield: 4 to 6 servings


1tablespoon olive oil or butter
1medium onion, chopped
1medium carrot, peeled and chopped
2 garlic cloves, minced
2cups short-grain white rice
3sprigs fresh thyme or 1 teaspoon dried thyme
1/2cup dry white wine
1/2cup premade tomato sauce or marinara
4cups vegetable broth
3cups chopped collard greens
1/2cup 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.

Nutritional Info *per serving

  • Calories 283
  • Fat 7g
  • Cholesterol 10mg
  • Sodium 824mg
  • Carbohydrate 48g
  • Fiber 4g
  • Protein 8g