Beet Risotto with Greens

  • 5 ½ - 6 ½ cups vegetable stock
  • 3 tablespoons butter or mixture of butter & olive oil
  • ½ cup finely diced onion
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 2 tablespoons shopped parsley
  • 2 tablespoons chopped basil or 1 tablespoon dried
  • 2 – 3 medium beets, peeled and grated, about 2 cups
  • 2 – 3 cups greens – beet, chard, kale or spinach – stems removed, 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 pot, add the onion, and cook over medium heat for 3 minutes, stirring frequently. Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until its 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 lively simmer until the stock is absorbed. Begin adding the remaining stock in ¼ - 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 to taste. Serve dusted with the cheese and the remaining parsley.

This recipe comes from Lesley Switendick, a Veggie Share holder!! Yeah and thank you. I believe her source is Grains: Kernels and Seeds of Life.

Did you know?

Fruits and vegetables shipped from distant states and countries can spend as many as seven to fourteen days in transit before they arrive in the supermarket.

Quotes

"We stand, in most places on earth, only six inches from desolation, for that is the thickness of the topsoil layer upon which the entire life of the planet depends."
~R. Neil Sampson
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