Yield
6 servings (serving size: about 3/4 cup)

Don't be surprised by the slightly pink color of this risotto. It's from the beet greens.

How to Make It

Step 1

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Step 2

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.

Ratings & Reviews

SusanK99's Review

KitchenMama
February 26, 2012
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.

KitchenMama's Review

SusanK99
February 26, 2011
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.