Leek and Greens Risotto

1 cup risotto (can also use barley but good old arborio is what we had)
½ -1 cup chopped leek
2 tablespoons olive oil
½ cup white wine
¼ teaspoon fresh thyme and/or sage
1 cup canned or precooked beans
5 cups chicken broth or vegetable broth
½ cup parmesan cheese
2 tablespoons butter
3 cups chopped choy and/or chard

Heat broth in a sauce pan one the stove to a simmer. In deep skillet heat oil and sauté leeks until soft. Add rice or barley and sauté a couple of minutes in oil. Add white wine and sauté a couple minutes. Add 1 cup broth and sauté/simmer until it is absorbed by the rice. Add broth ½ cup to ¾ cup at a time and stir until rice absorbs it.  Rice should absorb 4 of the 5 cups of liquid and be “al dente” (around 35 minutes). If you like creamier risotto, keep adding the liquid ½ cup at a time to taste. When rice is al dente, add beans and cook for a couple minutes. Add greens and cook until wilted. Salt liberally to taste and add fresh pepper. Add thyme or any other fresh herbs. Remove from heat and mix in parmesan cheese. Add butter for even more decadent risotto.

Adapted from http://www.food52.com/ Serves 4