Shredded spinach gives this risotto a lovely green hue. Other greens can make a delicious substitute; try Swiss chard, mustard greens or turnip greens. To give risotto a more even green color, after sauteing the spinach or other green, puree them with 1/4 cup vegetable stock in a food processor or blender.
Recipe courtesy of Williams-Sonoma Collection Series, “Risotto”, by Pamela Sheldon Johns (Simon & Schuster, 2002).