BEET RISOTTO WITH GREENS

Beet Risotto With Greens image

Provided by Sharon123

Categories Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

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5 1/2-6 1/2 cups vegetable stock
3 tablespoons butter (or a mixture of butter and olive oil)
1/2 cup finely diced onion
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil (or 1 tbls. dried)
2 -3 medium beets, peeled, grated (about 2 cups)
2 -3 cups greens, finely chopped (beet, chard, kale or spinach-stems removed)
salt
fresh ground black pepper
1 lemon, grated zest and juice
1/2 cup grated parmesan cheese

Steps:

Bring stock to simmer on stove. Heat the butter in a wide pot, add onion, and cook over medium heat 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 other greens).
Add 2 cups stock, cover, and cook at a fast simmer until stock is absorbed.
Begin adding the remaining stock in 1/2 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 Parmesan cheese and the remaining parsley.

Nutrition Facts : Calories 449, Fat 12.8, SaturatedFat 7.8, Cholesterol 33.9, Sodium 276.5, Carbohydrate 68.2, Fiber 4.3, Sugar 3.3, Protein 10.8