Sausage Risotto with Spring Greens

Name: Sausage Risotto with Spring Greens
Yield: 6 first-course
Ingredients: 1 bunch dandelion greens, Swiss chard, or mustard greens (12 ounces), tough bottom stems removed, leaves cut into 3/4-inch pieces; 4 tablespoons (1/2 stick) butter, divided; 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 (13 to 14 ounces); 1 cup dry white wine; 5 cups low-salt chicken broth; 3/4 cup (packed) freshly grated Parmesan cheese plus additional for serving

By Clifford A Wright

March 15, 2009

Recipe notes