(Serves 4)

Adapted from Vegetarian Cooking for Everyone

This recipe from Deborah Madison is delicious on its own or served with grilled salmon, lamb, or pork.

5 ½ to 6 ½ cups vegetable or chicken stock

3 tablespoons butter

½ cup finely diced onion

1 ½ cups Arborio rice

½ cup dry white wine

2 tablespoons chopped parsley

2 tablespoons chopped basil

2 to 3 medium beets, peeled and grated,

about 2 cups 2 to 3 cups greens (beet, kale, chard, spinach) stems removed and finely chopped

Salt and freshly milled pepper

Grated zest and juice of 1 lemon

½ cup freshly grated Parmesan

Have the stock simmering on the stove. Heat the butter in a wide, heavy bottom pot, add the onion and cook over medium heat until soft, about 3 minutes, stirring frequently. Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in half the parsley, the basil, grated beets, and the chard or kale. Add 2 cups stock, cover, and cook at a simmer until the stock is absorbed. Begin adding the remaining stock in ½ cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens or spinach. Taste for salt, season with pepper, then stir in the lemon zest and juice. Serve dusted with the cheese and remaining parsley.