Don't be surprised by the slightly pink color of this risotto. It's from the beet greens.
5 cups fat-free, less-sodium chicken broth
1 tablespoon olive oil
2 cups thinly sliced leek (about 2 large)
1 1/2 cups uncooked Arborio or other short-grain rice
1/4 cup dry white wine
3 cups coarsely chopped beet greens
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/8 teaspoon black pepper
6 lemon wedges
How to Make It
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium heat. Add leek; sauté 4 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Reduce heat to low; stir in greens. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper. Serve with lemon wedges.
This was my first risotto making attempt. The brand of rice I bought had a slightly different rice with water ratio (1.5 c liquid:1 c rice). Overall we thought it good, but lacked umph. The lemon was a wonderful addition.
This was my first time cooking with beet greens, and I was really happy with the result. I like more parm in my risotto, so we used about 1/2 cup total. Forgot about the lemons, and it was great anyway. My husband, who won't eat beets, loved it; I fessed up to the beet greens after the meal was over. :) One kid loved it, one kid not so much, but I would definitely make this again.
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