Risotto with greens

This is best with spinach, chard, beet greens or any other mild-flavored green that doesn't require a long cooking time. Start with a basic batch of microwave risotto (or cook it on the stovetop if you really like stirring constantly...I stand by my claim that most people can't tell the difference). With the greens I like to use leeks and shallots, but garlic or onion or any combo would be fine.

When the rice is nearly cooked, stir in a few cups (depending on how much rice you're cooking...roughly 2 cups uncooked greens for each cup of uncooked rice) of chopped fresh greens. Finish cooking, stir in some grated fesh Parmigiano or pecorino and, if necessary, a little more liquid so your risotto has the proper consistency (if you gently bang the edge of the bowl or pot, it should ripple in a sort of wave...creamy but not soupy). Serve immediately.