Ingredients:
2 cups broth of choice diluted with 2 cups water
1 tablespoon olive oil
1 tablespoon butter
1 minced onion, leek, shallot, or spring onion
1 cup total of mixed grains such as wild rice, brown rice, faro, arborio rice, or medium-grain white rice,
kept separate
5 large leaves chard, kale, arugula, or spinach
Sea salt to taste
Grated Parmesan cheese, for serving
Squeeze of lemon for serving

Directions:

  1. Place the diluted broth in a small saucepan and bring to a simmer, lower the heat and keep on a low simmer, covered.
  2. Heat the oil in a large skillet over medium heat; add the butter and melt, swirling until foamy. Add the onion and saute until tender, about 5 minutes, stirring often.
  3. Set the timer for 1 hour, stir in the wild or brown rice, stirring constantly, toasting lightly, about 2-3 minutes. Stir in a ladle of broth and keep stirring until mostly absorbed, about 2-3 minutes. Add more broth, return to a simmer and cover. Keep on medium-low heat, and repeat stirring and adding broth every 5 minutes or so. Let the broth boil down before adding the next grain.
  4. After 15 minutes, add the faro then repeat the instructions above. After another 20 minutes add the arborio or medium-grain rice and repeat the instructions for 15 minutes. If you run out of broth, add boiling water.
  5. If using chard as part of the greens, remove stems and chop finely, then chop the leaves into 1-inch pieces.
  6. During the last 5 minutes of cooking the risotto, stir in the chard stems with some broth and cover. After 5 minutes, add the chard leaves and other greens and cook another 3-5 minutes, until the grains and greens are tender.
  7. Season to taste with salt and freshly ground pepper. Stir in the Parmesan and lemon juice. Serve right away with extra Parmesan.

Serves 4