Spring – Sausage Risotto with Spring Greens


  • 1 bunch dandelion greens, Swiss chard, or mustard greens (12 oz), tough bottom stems removed, leaves cut into 3/4-inch pieces
  • 4 tablespoons butter, cut up
  • 1 small onion, chopped
  • 1 large garlic clove, finely chopped
  • 6 ounces mild Italian sausage (about 1 1/2 links), casings removed
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 5 cups low-salt chicken broth
  • 3/4 cup (packed) freshly grated Parmesan cheese plus additional for serving


  • Cook greens in boiling salted water just until wilted, about 1 minute. Drain; cool.
  • Melt 1 tablespoon butter in large saucepan over medium heat; add onion and garlic. Sauté until onion is translucent, about 5 minutes.
  • Add sausage; sauté until brown, breaking up with spoon, about 3 minutes.
  • Add rice; stir 1 minute.
  • Add wine; reduce heat to medium-low.
  • Simmer until wine is almost absorbed. Add 1 cup broth. Stir until broth is almost absorbed.
  • Add remaining 4 cups broth by 1/2 cupfuls, allowing broth to be absorbed before adding more.
  • Mix in greens after 10 minutes.
  • Cook until rice is tender and mixture is creamy, 25 minutes total.
  • Mix in cheese and remaining 3 tablespoons butter.
  • Season with salt and pepper.
  • Serve risotto, passing additional cheese.
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