Risotto With Beet Greens and Roasted Beets
1 hour and 45 minutes – serves 5 3/4 pound beets (1 bunch), roasted 1 bunch beet greens, stemmed and washed 6 to 7 cups vegetable stock, as needed 2 tablespoons extra virgin olive oil 1/2 cup finely chopped onion 1 1/2 cups Arborio or Carnarolli rice 4 garlic cloves, minced or pressed 1/2 cup red, or dry white wine Salt Freshly ground pepper 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste) 2 tablespoons finely chopped flat-leaf parsley 1. Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips. 2. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes. 3. Stir in the wine and cook over medium heat, stirring constantly. The wine should