Risotto doesn’t need to be stirred constantly, except for the beginning and end. I’ve often put together other parts of a meal while making risotto.
4 – 5 c vegetable or chicken stock
2 medium beets, (peeled) and quartered
2 – 3 c loosely packed beet greens, stems trimmed
2 T extra-virgin olive oil
1 medium onion, finely diced
1 c arborio rice
2 c shredded sharp cheddar cheese
salt and pepper, to taste
grated Parmesan cheese, for serving
1. In a medium saucepan, heat the stock to a simmer and keep it at that level.
2. Place the beets in a food processor and pulse until finely chopped. Add the beet greens and pulse until everything is finely chopped. Or grate beets and chop greens as finely as you can by hand.
3. Heat the oil in a large skillet. Add the onion and cook over medium heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 2 minutes, until the grains of rice are well coated with the oil. Stir in the beets and beet greens and cook for another couple of minutes.
4. Add one cup of the simmering stock to the skillet. Cook, stirring occasionally, until the liquid is nearly absorbed. Continue adding stock in 1/2 cup increments, stirring occasionally, until the liquid is nearly absorbed between additions, about 20 minutes. The rice should be al dente, soft, with just a bit of “crunch” in the center.
5. Stir in the cheddar. Add salt and pepper. Cook, stirring, until the risotto is creamy and thick, about 3 more minutes. Serve in bowls, with the Parmesan on the side.