Creamy Risotto-Style Brown Rice With Spring Greens & Asiago - cooking recipe

Ingredients

12 ounces mixed spring greens, such as tatsoi, baby mustard greens, lamb's quarters and arugula (about 12 cups)
1 tablespoon extra virgin olive oil
1 large bunch scallions (wild leeks) or 1 bunch ramps, trimmed and thinly sliced (wild leeks)
1 teaspoon finely chopped fresh ginger
1 teaspoon finely chopped garlic
sea salt or kosher salt, to taste
3 1/2 cups cooked brown rice, preferably basmati, from 1 1/2 cups raw rice
1 tablespoon unsalted butter
2 ounces finely grated asiago cheese, plus additional for serving (about 1/2 cup)
fresh ground black pepper, to taste

Preparation

Bring a large pot of salted water to a boil. Add the greens and boil until they are just wilted, about 1 minute. Use a spider or slotted spoon to transfer greens to a colander and let cool slightly, reserve cooking water.
Press greens to remove excess water, then transfer them to a board and chop roughly.
In a large skillet over medium-high heat, warm the olive oil. Add the scallions, ginger, garlic and a pinch of the salt, and cook, stirring, until softened, about 2 minutes.
Stir in the rice, butter, chopped greens and 1 1/2 cups reserved cooking water and cook, stirring over medium-high heat, until water is almost absorbed, 3 to 4 minutes. Stir in the cheese and season with salt and pepper, to taste.