3 medium beetroots, peeled and grated
1 medium onion, diced
1.5 liters vegetable or chicken stock
120ml white wine
3 tablespoons olive oil
350g Arborio (risotto) rice
3 handfuls dark greens – like kale, spinach or chard, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
Zest and juice of 1 lemon
Salt and pepper to taste
1 handful freshly grated Parmesan cheese, to serve
Prepare the rice.
Heat the oil in a wide pan and sauté the onion for 3 minutes over a medium heat. Add the rice to the pan stirring well to ensure it is coated in the oil and cook it for 1 minute. Add the wine and simmer in the pan until the wine has been absorbed, then stir in the parsley, basil and the beets.
Add the stock.
In a separate saucepan bring the stock to a simmer. Once simmering, add 500ml of the stock to the rice and simmer covered until the stock has been absorbed. Add the remaining stock 1 ladle at a time stirring constantly until each ladle of stock has been absorbed. Before adding the last ladle of stock, stir in the dark greens. Once all the stock has been added and adsorbed the rice should be tender.
Finish off the dish.
Season with salt and pepper, stir in the lemon zest and juice and top off the dish with the parmesan.