Beet Risotto
Ingredients:
8 cups vegetable stock, heated
2 tablespoons olive oil
2 tablespoons butter
2 medium yellow onions, diced finely
4 cloves garlic, diced finely
2 1/2 cups Arborio rice
1 cup dry white wine
5 tablespoons fresh parsley, chopped
1 tablespoons dried basil
3-5 small/medium-sized beets, peeled and grated
3 cups chopped greens (any kind- kale, chard or beet greens)
zest of 1 lemon
juice of 1 lemon
Directions:
- Heat up the stock and keep it over low heat on a back burner.
- Heat up the butter and oil in a large soup pot over low heat.
- Add the onion and sauté for 5 minutes.
- Add the garlic, and stir for 2 more minutes.
- Add the rice and toast for a minute or so, stirring constantly.
- Add the wine and stir till absorbed.
- Add the parsley, basil, beets, and greens alongside a few cups of stock.
- Simmer till absorbed.
