Red! Maybe the Reciplex should start categorizing its recipes by color. It’s clear where this one would go.
It’s not a coincidence that I very recently posted a recipe for roasted beets. I had some left over, and this was a really nice (and shockingly colorful) way to use them. If you’re using leftover cooked beets, just add them later in the cooking process, maybe a bit after adding the rice.
2-3 medium beets, peeled and grated, or very finely diced
1 large onion, leek, or shallots, finely chopped (about 1 cup)
1 bunch greens – beet, chard, kale or collards, about 2-3 cups, chopped
1 1/2 cups Arborio rice
5-6 cups vegetable or chicken stock
2 tablespoons butter
1/2 tsp. dried tarragon, or more fresh – or sub other herbs – parsley, basil, or a mix.
1/2 cup dry wine (any color will work with this one)
Juice of 1 large lemon
1/2 cup grated pecorino romano or parmesan
Melt butter, cook onions a few minutes. Have stock heated in another pan.
Add rice, stir to coat, cook a minute, add wine, cook until absorbed.
Add stock in usual increments (if new to risotto, see other recipes on this site).
As for the greens – if you’ve got sort of tough ones (like collards or kale) that require longer cooking, you might want to cook them separately in a pot of salted boiling water, then add to the risotto nearer the end of cooking. Spinach, just add to the risotto close to the end.
When rice is tender and stock about all absorbed, add lemon juice & herbs, cook a minute, stir in cheese and a bit more stock if needed to loosen.
Taste, season with salt & pepper, serve, admire, eat.

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