This is a much easier way to make risotto–you barely have to stir it! It’s quite good, though I don’t think the rice grains develop the creaminess that results from the frequent stirring in a traditional risotto. That being said, I’ve now made this more often than a traditional risotto.
You could use any roots here–carrots, turnips, celeriac, for example, or a combination. Use the “lighter greens” here–tat soi, arugula, spinach, dino kale; greens that wilt easily.
2 T butter plus 2 T olive oil, or use all butter or all olive oil
1 1/2 c beets, (peeled), cut into 1/2-inch cubes or grated
1 1/2 cups chopped white onion
1 cup arborio rice or medium-grain white rice
3 cups vegetable or chicken broth
1 tablespoon balsamic vinegar or other vinegar
2 – 3 c finely chopped mustard greens
5 or 6 oz goat cheese, cut into pieces; or 1 c or so crumbled feta; or grated Parmesan; or other cheese
salt and pepper, to taste
2 t lemon juice or additional vinegar, if necessary
fresh chopped parsley, for garnish, optional
extra cheese, for serving, optional
1.Melt butter and heat oil in saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Stir to coat with beet mixture. Add broth and vinegar. Increase heat; bring to a boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto has a creamy-like texture, stirring occasionally, about 15 minutes.
2. Stir in greens and cheese. Season with salt and pepper. Taste, and if you think the risotto needs it, add the lemon juice or vinegar. Serve, garnished with fresh parsley and passing around extra cheese, if you like.