Beet Risotto with Greens

beet risotto greens(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.

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