Risotto with Beet Greens and Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Don't be surprised by the slightly pink color of this risotto. It's from the beet greens. Ingredients:
5 cups fat-free, less-sodium chicken broth |
1 tablespoon olive oil |
2 cups thinly sliced leek (about 2 large) |
1 1/2 cups uncooked arborio or other short-grain rice |
1/4 cup dry white wine |
3 cups coarsely chopped beet greens |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/8 teaspoon black pepper |
6 lemon wedges |
Directions:
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add leek; sauté 4 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Reduce heat to low; stir in greens. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper. Serve with lemon wedges.
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