 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This risotto has not only an incredible jewel like color, but also a delicious deep taste, tempered by the greens, lemon, and Parmesan cheese. Adapted from Vegetarian Cooking for Everyone by Deborah Madison. 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 |
Directions:
1. Bring stock to simmer on stove. Heat the butter in a wide pot, add onion, and cook over medium heat 3 minutes, stirring frequently.
2. 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).
3. Add 2 cups stock, cover, and cook at a fast simmer until stock is absorbed.
4. 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.
5. Taste for salt, season with pepper, then stir in the lemon zest and juice to taste.
6. Serve dusted with the Parmesan cheese and the remaining parsley.
|
|