Beetroot Risotto with Summer Greens

 

Serves 4

 

Ingredients

1.5l vegetable stock

3 tablespoons butter or olive oil

1 medium onion, diced

350 g (12 oz) Arborio (risotto) rice

120 ml white wine

2 tablespoons chopped fresh parsley, or 1 tablespoon dried

2 tablespoons chopped fresh basil, or 1 tablespoon dried

2 to 3 medium beetroots, peeled and grated

2 to 3 handfuls dark greens – like beet greens, kale, spinach or chard – finely chopped

Salt and pepper to taste

Grated peel and juice of 1 lemon

1 handful freshly grated Parmesan cheese, to serve

 

Bring the stock to a simmer. Heat the butter in a separate wide pan over medium heat; add the onion, and sauté for 3 minutes. Add the rice, stir to coat well, cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets. Add 500ml stock, cover, and simmer until the stock is absorbed. Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is tender. Before the last ladle, add the beet greens or spinach. Season with salt and pepper, then stir in the lemon peel and juice. Top with parmesan.