What I love about this recipe is combining risotto, an Italian rice (rice – yeah a Low Country staple), with greens (yeah a Southern favorite). Being half Italian and loving Low Country cooking this recipe was a must-post for me. The greens I chose to use were turnip since they are a little more delicate than collards but you could also use spinach. Greens, of course, adds a little more of a Southern twist to the recipe, so that is, of course, what I used. In fact the original recipe that I found at Serious Eats used spinach. I altered the recipe a little to allow for my love of garlic and Parmesan cheese.