Step into the season with our Spring Greens Risotto – a dish that not only captures the essence of spring but transforms it into a flavorful symphony! Imagine velvety Arborio rice infused with the vibrant hues of large-leaf sorrel, Swiss chard, and spinach. It's like a celebration of greens in every spoonful!
Heat oil in a heavy pot over medium-high heat. Add onions and cook for 3 minutes, then add rice and salt. Cook, stirring continuously until rice begins to color.
Add ½ cup of broth and stir until most of the broth is absorbed. Then add 1 1/2 cups broth, lower heat to a simmer, stirring occasionally, until mostly absorbed – about 10 minutes. Add optional nutmeg and remaining broth. Simmer for 20 minutes, stirring occasionally.
Place greens on top of rice. Cover and simmer 3 minutes. Stir in greens. Simmer and stir a few minutes more until the broth is absorbed and the rice is tender but moist.
Remove from heat. Stir in Parmesan and serve immediately.