| BEET RISOTTO WITH GREENS |
From One United Harvest
2-3 Tbsp olive oil
1 cup chopped onions
1 ½ cup Arborio (risotto) rice
½ cup white wine
1 ½ - 2 cups shredded beets
6-7 cups warm vegetable stock or water
2-3 cups greens, washed and torn
Chopped herbs, to taste
Parmesan or Romano cheese, grated, to taste
Heat the oil in a saucepan with a lid and sauté the onion until
translucent. Add the rice and sauté for about a minute. Add wine and
continue to stir while it is absorbed. Add beets and stir, then add 2
cups of the stock, cover and simmer for 5 minutes, until the liquid is
absorbed. Uncover and begin adding the stock a ½ - cup at a time,
stirring constantly and adding more as the liquid is absorbed. After the
second addition of stock (3 cups), add the torn greens and continue to
stir in. Continue to stir and add stock until at least six cups of stock
have been used. Serve with herbs and cheese to taste.
2-3 Tbsp olive oil
1 cup chopped onions
1 ½ cup Arborio (risotto) rice
½ cup white wine
1 ½ - 2 cups shredded beets
6-7 cups warm vegetable stock or water
2-3 cups greens, washed and torn
Chopped herbs, to taste
Parmesan or Romano cheese, grated, to taste
Heat the oil in a saucepan with a lid and sauté the onion until
translucent. Add the rice and sauté for about a minute. Add wine and
continue to stir while it is absorbed. Add beets and stir, then add 2
cups of the stock, cover and simmer for 5 minutes, until the liquid is
absorbed. Uncover and begin adding the stock a ½ - cup at a time,
stirring constantly and adding more as the liquid is absorbed. After the
second addition of stock (3 cups), add the torn greens and continue to
stir in. Continue to stir and add stock until at least six cups of stock
have been used. Serve with herbs and cheese to taste.
