Risotto W Greens - The Conservation Foundation

Ingredients

• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 cup risotto, uncooked (Arborio rice)
• 1/2 to 3/4 pound fresh greens, trimmed and torn (spinach, kale, chard, etc.)
• 4 garlic cloves, minced
• 2 – 14 1/2 ounce cans chicken or vegetable broth
• Freshly ground black pepper, to taste
• 1 cup grated Parmesan cheese