Beet Risotto with Greens and Feta

  • 2 Tbs. olive oil
  • 1 ¼ c. chopped onion
  • 1 ½ c. arborio rice
  • 1 ½ Tbs. minced fresh ginger
  • 1 tsp. crumbled dried rosemary
  • ½ c. red wine
  • 3 ½ cups finely chopped peeled beets
  • 2 vegetable bouillon cubes
  • 3 c. water
  • 3 ½ c. chopped greens
  • 4 oz. feta cheese
  • ½ c. chopped toasted walnuts

To toast nuts, heat in a dry skillet over medium heat until they barely start to brown.  Stir often to avoid scorching.  Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent.  Add ginger, rosemary and rice, stir to coat and cook a minute or two.  Add wine and cook until wine is absorbed, stirring constantly.  Add beets, bouillon cubes and water.  Cover and reduce heat.  Simmer for 20 minutes or until beets are tender, stirring occasionally.  Stir in greens and cook an additional 5-10 minutes.  Add cheese and stir until blended.  Sprinkle each serving with toasted walnuts.

Makes 8 servings.

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