Perhaps more than you wanted, but well worth the effort.
Beet & spinach risotto
1 TBSP butter
1 medium onion, diced
1-1/2 cups arborio rice
1 cup white wine
2 cups grated beets (we just chop in food processor)
3 cups fresh spinach
5-1/2 cups chicken or vegetable stock
2 TBSP chopped fresh parsley
2 TBSP chopped fresh basil
salt & pepper
1/2 lemon, squeezed for juice
freshly grated parmesan cheese
Saute onion in butter on medium heat. After a few minutes, add rice & stir to coat. Then, add wine and cook, stirring until liquid is absorbed (~ 2 minutes). Add beets. Continue cooking, adding stock 1/2 cup at a time, stirring while liquid is absorbed (~ 20 minutes). When there is 1 cup of stock remaining, add spinach, parsley & basil.
When finished, season with salt & pepper, and stir in lemon juice. Serve garnished with parmesan on top.
Make sure you have a dinner guest; you'll be a rock star.
Beet & spinach risotto
1 TBSP butter
1 medium onion, diced
1-1/2 cups arborio rice
1 cup white wine
2 cups grated beets (we just chop in food processor)
3 cups fresh spinach
5-1/2 cups chicken or vegetable stock
2 TBSP chopped fresh parsley
2 TBSP chopped fresh basil
salt & pepper
1/2 lemon, squeezed for juice
freshly grated parmesan cheese
Saute onion in butter on medium heat. After a few minutes, add rice & stir to coat. Then, add wine and cook, stirring until liquid is absorbed (~ 2 minutes). Add beets. Continue cooking, adding stock 1/2 cup at a time, stirring while liquid is absorbed (~ 20 minutes). When there is 1 cup of stock remaining, add spinach, parsley & basil.
When finished, season with salt & pepper, and stir in lemon juice. Serve garnished with parmesan on top.
Make sure you have a dinner guest; you'll be a rock star.