Beet Risotto with Greens



5 ½ – 6 ½ cups vegetable stock
3 tablespoons butter or mixture of butter & olive oil
½ cup finely diced onion
1 ½ cups Arborio rice
½ cup dry white wine
1 tablespoon shopped dill
2 tablespoons chopped basil or 1 tablespoon dried
2 – 3 medium beets, peeled and grated, about 2 cups
2 – 3 cups greens – beet, chard, kale or spinach – stems removed, finely chopped
Salt and freshly milled pepper
Grated zest and juice of 1 lemon
½ cup freshly grated Parmesan


Have the stock simmering on the stove. Heat the butter in a wide pot, add the onion, and cook over medium heat for 3 minutes, stirring frequently. Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until its absorbed, then stir in half the dill, the basil, grated beets, and the chard or kale.
Add 2 cups stock, cover, and cook at a lively simmer until the stock is absorbed. Begin adding the remaining stock in ½ – cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens or spinach. Taste for salt, season with pepper, then stir in the lemon zest and juice to taste. Serve dusted with the cheese and the remaining dill