5-1/2 to 6-1/2 cups vegetable stock3 Tbsp. butter/olive oil 1/2 cup finely diced onion 1-1/2 cups Arborio rice 1/2 cup dry white wine 2 Tbsp. chopped parsley 2 to 3 cups greens—beet, chard, kale, or spinach—stems removed, finely chopped 1 Tbsp. dried basil 2 cups peeled and grated beets salt and freshly ground pepper grated zest (peel) and juice of 1 lemon 1/2 cup freshly grated Parmesan
Have the stock simmering on the stove. Heat the butter in a wide pot, add the onion, and cook over medium heat for 3 minutes, stirring frequently. Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in half the parsley, the basil, the grated beets, and the chard or kale. Add 2 cups stock, cover, and cook at a lively simmer until the stock is absorbed. Begin adding the remaining stock in 1/2-cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens or spinach. Taste for salt, season with pepper, then stir in the lemon zest and juice to taste. Serve dusted with the cheese and the remaining parsley. Serves 4.
adapted from Deborah Madison, Vegetarian Cooking for Everyone