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Ingredients
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2-3 medium beets, peeled and grated, or very finely diced |
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1 large onion, leek, or shallots, finely chopped (about 1 cup) |
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1 bunch greens - beet, chard, kale or collards, about 2-3 cups, chopped |
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1 1/2 cups Arborio rice |
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5-6 cups vegetable or chicken stock |
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2 tablespoons butter |
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1/2 tsp. dried tarragon, or more fresh - or sub other herbs - parsley, basil, or a mix. |
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1/2 cup dry wine (any color will work with this one) |
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Juice of 1 large lemon |
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1/2 cup grated pecorino romano or parmesan |
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Recipe Type:
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entrees
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Submission Date:
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2003-09-10
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Submitted by:
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Sara
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Serves:
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4 or more as main dish, more as a side
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Instructions
- Melt butter, cook onions a few minutes. Have stock heated in another pan.
- Add rice, stir to coat, cook a minute, add wine, cook until absorbed.
- Add stock in usual increments (if new to risotto, see other recipes on this site).
- As for the greens - if you've got sort of tough ones (like collards or kale) that require longer cooking, you might want to cook them separately in a pot of salted boiling water, then add to the risotto nearer the end of cooking. Spinach, just add to the risotto close to the end.
- When rice is tender and stock about all absorbed, add lemon juice & herbs, cook a minute, stir in cheese and a bit more stock if needed to loosen.
- Taste, season with salt & pepper, serve, admire, eat.
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