Cook Up a Cure: Cancer-Fighting Recipes from Philly Chefs

Toasted Almond Risotto With Collard Greens
From Robert Aikens / Serves 8

Ingredients
6 c. chicken stock
6 Tbsp. butter
1/3 c. toasted almond oil, plus more for garnish
4 cloves garlic, minced
1 1/2 c. finely diced shallots or white onions
3 bay leaves
Salt and freshly ground black pepper, to taste
3 c. arborio rice
1 1/4 c. white wine
6 Tbsp. chopped toasted almonds
3 c. collard greens, shredded into 1/4-inch strips
2 Tbsp. chopped thyme
2 Tbsp. chopped sage
Grated parmesan cheese for garnish

Directions: Warm stock in a two-quart saucepan over medium heat; keep warm, but do not let boil, while preparing risotto. Meanwhile, melt butter and almond oil in a large-bottomed four-quart saucepan over medium heat. Add garlic and shallots or onions, and sauté until tender, about 4-5 minutes. Add bay leaves, and season to taste with salt and pepper. Stir in rice. Cook 3 minutes over medium heat, or until rice begins to stick to bottom of pan. Add wine and cook 3-5 minutes or until wine is absorbed by rice. Add almonds. Add warmed stock 1 cup at a time, stirring; when liquid is absorbed, add the next cup. When all stock is absorbed, simmer rice another 10 minutes over medium heat. Add collard greens and herbs, and simmer another 3-4 minutes. The rice should still have a little bite to it, and the greens should be just tender. Season to taste. Serve in individual bowls and garnish with a little almond oil and a touch of parmesan.

Per serving: 484 calories, 25 g. fat, 7 g. sat. fat, 9 g. protein, 49 g. carb, 2 g. fiber, 5 g. sugar, 28 mg. cholesterol