{"id":285,"date":"2009-03-10T13:43:29","date_gmt":"2009-03-10T21:43:29","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=285"},"modified":"2009-03-10T13:43:29","modified_gmt":"2009-03-10T21:43:29","slug":"beet-risotto-with-greens","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=285","title":{"rendered":"Beet Risotto with Greens"},"content":{"rendered":"

From One United Harvest<\/em>, from Gayle Eubank, Sproutwood Farm CSA, Glen Rock PA<\/span><\/p>\n

\u00a0<\/span><\/p>\n

2-3 TBSP olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

2-3 cups beet greens, washed and torn (can substitute spinach or kale)<\/span><\/p>\n

1 c. chopped onions\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>\u00a0\u00a0 <\/span><\/span><\/p>\n

<\/span>1 \u00bd cup Arborio rice\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

\u00bd cup white wine<\/span><\/p>\n

Chopped parsley, to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

Grated Parmesan or Romano cheese, to taste<\/span><\/p>\n

1-\u00bd cups shredded beets\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n

6-7 cup vegetable stock (or water), warm\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

    \n
  1. Heat the oil in a saucepan with a lid and saut\u00e9 the onion until translucent.\u00a0 <\/span><\/span><\/span><\/li>\n
  2. Add the rice and saut\u00e9 for about a minute.\u00a0 <\/span><\/span><\/span><\/li>\n
  3. Add wine and continue to stir while it\u2019s absorbed.\u00a0 <\/span><\/span><\/span><\/li>\n
  4. Add beets and stir, then add 2 cups of the stock, cover and simmer for 5 minutes, or until the liquid is absorbed.\u00a0 <\/span><\/span><\/span><\/li>\n
  5. Uncover and begin adding the stock a \u00bd-cup at a time, stirring constantly and adding more as the liquid is absorbed.\u00a0 <\/span><\/span><\/span><\/li>\n
  6. After the second addition of stock (3 cups), add the torn greens and continue to stir.\u00a0 <\/span><\/span><\/span><\/li>\n
  7. Continue to stir and add stock until at least six cups of stock have been used.\u00a0 <\/span><\/span><\/span><\/li>\n
  8. Serve with parsley and cheese to taste.\u00a0 <\/span><\/span><\/span><\/li>\n<\/ol>\n

    \u00a0<\/span><\/strong><\/p>\n

    \u00a0<\/span><\/span><\/p>\n

    \u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    From One United Harvest, from Gayle Eubank, Sproutwood Farm CSA, Glen Rock PA \u00a0 2-3 TBSP olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2-3 cups beet greens, washed and torn (can substitute spinach or kale) 1 c. chopped onions\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00bd cup Arborio rice\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd cup white wine Chopped parsley, to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Grated Parmesan or Romano cheese, to taste 1-\u00bd…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":144,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-285","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=285"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/285\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/144"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}