Beet Risotto With Greens

Ingredients:

• 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 its absorbed
• then stir in half the parsley
• the basil
• grated beets
• and the chardor 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