Beet Risotto with Greens

I am doing a CSA (community supported agriculture) share again this year. The idea behind a CSA is you buy a share in a farm (for the season) upfront, which gives farmers money they need and reduces their overhead. Then each week, you get a share in what the farm produces. The weekly box is so abundant I often have trouble getting through it all and it is definitely worth it. Plus you get to try a lot of different vegetables.

That can actually be difficult though. You sometimes get vegetables you wouldn't normally cook with (bok choy) or that you aren't particularly fond of (radishes) and it can be a challenge. This year, though, I have some help, in the form of Vegetarian Cooking For Everyone by Deborah Madison. She has lots of straightforward recipes for all sorts of different vegetables. One of the best things is the recipes are easily modifiable, so I can squeeze in more of my vegetables and still know the end result will be delicious. It helps me turn a box of produce into a week's worth of delicious meals.

Beet Risotto with Greens

5 1/2 to 6 1/2 chicken stock
1 tbsp butter
1 tbsp olive oil
1/2 cup finely diced sweet onion
2 cloves garlic, finely diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 tbsps chopped parsley
2 tbsps chopped basil or 1 tbsp dried
2 to 3 medium beets, peeled and grated, about 2 cups
2 to 3 cups beet greens, stems removed, finely chopped (can also use chard, kale or spinach)
salt and pepper
grated zest and juice of 1 lemon
1/2 cup chevre
1. Bring the stock to a simmer on the stove. Heat the butter and olive oil in a large pan. Add the onion and garlic and cook over medium heat for 3 minutes, stirring frequently. Add the rice, stir to coat, and cook for 1 minute.
2. Add the wine and simmer until it's absorbed, then stir in half the parsley, the basil, grated beets and chard/kale if using.
3. Add the stock a half cup to a cup at a time, stirring constantly and waiting until each addition is absorbed before adding the next.
4. When you have 1 cup stock left, add the beet greens (or spinach). Season to taste with salt and pepper. Stir in the lemon zest and juice to taste.
5. Serve sprinkled with crumbled chevre and the remaining parsley.

From Vegetarian Cooking for Everyone by Deborah Madison

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