-5 c. vegetable stock
-3 T. olive oil
-1/2 c. finely diced onion
-1 1/2 c. Arborio rice
-1/2 c. dry white wine
-2 T. chopped fresh parsley
-2 T. chopped fresh basil
-2-3 medium gold beets, peeled & grated (about 2 cups)
-Beet greens washed & chopped
-2 -3 c. gold chard, finely chopped
-Salt & pepper
-1 lemon, grated zest & juice
-1 T. butter
-1/2 c. Parmesan
Bring stock to a simmer on stove. Heat the olive oil in a wide pot, add
the onion, and cook over medium heat 3 minutes, stirring frequently.
Add the rice, stir to coat it well, and cook for 1 minute. Add the wine
and simmer until it’s absorbed, then stir in the parsley, the basil, the
grated beets, and chard.
Add 2 cups of stock, cover, and cook at a fast simmer until the stock is
Begin adding the remaining stock in 1/2 cup increments, stirring
constantly until each addition is absorbed before adding the next.
When you have 1 cup of stock left, add the beet greens.
When all the liquid is absorbed and the rice is al dente, add the butter
Add salt and pepper, to taste. Stir in the lemon zest and juice, to taste.
Top with chopped parsley & a chiffonade of fresh basil. Enjoy!
From vegenista.com who adapted it from a CSA recipe of Suzie’s Farm
in San Diego County.