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Green Risotto

2. c. arborio rice
6.c. chicken or vegetable broth,warmed
1 c. white wine (optional)
1/2 c. onions or shallots, chopped
1 clove garlic, chopped
2 c. mixed fresh herbs, chopped
about 1 cup of additional greens,such as broccoli rabe, chard, arugula or spinach, chopped (optional))
2-4 Tbs. olive oil
salt, pepper and good grated Parmesan to taste
Heat olive oil in a large heavy pan. Add garlic and onion and cook until they soften. Raise the heat a little and add the rice; stir well to coat. You can add a cup of white wine now if you like. Add the broth a cup or ladle at a time, stirring until absorbed. When the rice is almost al dent, add the chopped herbs and vegetables with the last broth and seasoning. and stir
until they wilt. Remove from heat and add cheese.