risotto with beet greens, onions, white wine
- 1 c. brown rice
- ½ c. white wine
- 4 c. vegetable broth, warmed
- 3 T. olive oil
- 1 onion, diced
- beet greens, washed and cut into ribbons
- ½ c. grated romano cheese
Heat skillet, and add 1 T oil Add onion, saute for 3 mins.
Add 2 T oil to pan. Add rice, saute for another 2-3 mins.
Add wine, and stir gently until most of wine is absorbed.
Add broth in 1 c. increments, stirring frequently, until each is absorbed.
When last of broth is absorbed, check for doneness. Add more broth, or a little water if rice is not quite done. It won't be quite done until it's creamy when you stir it.
When rice is done to taste, add the beet greens, and stir. Cook 2-3 minutes longer until greens are done.
Add cheese, stirring well.
Serve immediately, and refrigerate leftovers promptly.