Pink Risotto with Beet Greens and Roasted Beets
From “Recipes for Health” by Martha Rose Shulman
About 7 C. Vegetable or chicken stock
1 bunch beet greens, stemmed and washed
2 T. olive oil
½ C. finely chopped onion
1 ½ C. Arborio or Carnaroli rice
2 garlic cloves, minced
½ C. red, rosé, or dry white wine
1 small bunch beets, roasted and diced (see recipe from Week 2)
ground black pepper
¼- ½ C. grated Parmesan
2 T. finely chopped parsley
Bring the stock to a simmer in a saucepan. Season well with salt and turn the heat to low. Stack the beet greens and cut crosswise into 1-inch-wide strips.
Heat the oil in a large, heavy skillet or wide saucepan over medium heat. Add the onion. Cook, stirring until the onion begins to soften, about 3 minutes. Add the rice and garlic. Cook, stirring until the grains separate and begin to crackle, 1 to 2 minutes.
Add the wine and stir until is has evaporated and been absorbed by the rice, about 1 to 2 minutes. Begin adding the simmering stock, about ½ cup at a time. The stock should just cover the rice, and should be bubbling, not to slowly but not too quickly. Cook, stirring often, until it is just about absorbed, a few minutes. Add 1 to 2 more ladlefuls of the stock and continue to cook in this fashion, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
Stir in the greens and beets. Continue to add more stock, enough to barely cover the rice, and stir often, for 10 to 15 minutes, or until the rice is cooked through but still chewy. Taste and adjust the seasonings.
When the rice is cooked through, add the black pepper to taste, and stir in 1 ladleful of stock, the Parmesan, and parsley. Remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away.