Beet Risotto with Greens

This exquisite dish is from Deborah Madison's cookbook Vegetarian Cooking for Everyone.  Her description of the "jewel-toned" dish intrigued me, and I'm kind of a sucker for beets anyway, so I had to try it.  Scott, on the other hand, is a hard sell on beets, but even he liked this unusual and lovely dish.  The color is brilliant!

Ingredients:

5.5 - 6.5 c. vegetable stock or bouillon

3 T. butter or a mixture of butter and olive oil (I always use vegan margarine in place of butter.)

1/2 c. finely diced onion

1.5 c. Arborio rice (It's important to use this type of rice, which gives risotto its creamy texture.)

1/2 c. dry white wine

2 T. chopped parsley

2 T. chopped basil or 1 T. dried basil

2 - 3 medium beets, peeled and grated, about 2 cups

2 - 3 c. greens (beet greens, chard, kale, spinach, or collards - stems removed, finely chopped)

salt and freshly ground pepper

grated zest and juice of 1 lemon

Method:

Have the stock simmering on the stove.  Heat the butter in a wide, deep 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 of the parsley and all of the basil, the grated beets, and the chard, kale, or collard greens (if using...if using beet greens or spinach, wait).  Add 2 c. 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 there is 1 c. of stock left, add the beet greens or spinach, if using.  Taste for salt (I'm generous with this maligned seasoning.), season with pepper, then stir in the lemon zest and juice to taste.  Serve with the remaining parsley.