Beet Risotto with Greens

From One United Harvest, from Gayle Eubank, Sproutwood Farm CSA, Glen Rock PA


2-3 TBSP olive oil                                           

2-3 cups beet greens, washed and torn (can substitute spinach or kale)

1 c. chopped onions                                           

1 ½ cup Arborio rice                                       

½ cup white wine

Chopped parsley, to taste                                

Grated Parmesan or Romano cheese, to taste

1-½ cups shredded beets                                 

6-7 cup vegetable stock (or water), warm        


  1. Heat the oil in a saucepan with a lid and sauté the onion until translucent. 
  2. Add the rice and sauté for about a minute. 
  3. Add wine and continue to stir while it’s absorbed. 
  4. Add beets and stir, then add 2 cups of the stock, cover and simmer for 5 minutes, or until the liquid is absorbed. 
  5. Uncover and begin adding the stock a ½-cup at a time, stirring constantly and adding more as the liquid is absorbed. 
  6. After the second addition of stock (3 cups), add the torn greens and continue to stir. 
  7. Continue to stir and add stock until at least six cups of stock have been used. 
  8. Serve with parsley and cheese to taste.