Sunday, October 25, 2009

RECIPE: Risotto with Beet Greens and Leeks

From Cooking Light, March 2001

Yield: 6 servings (serving size: about 3/4 cup)


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


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.

3. 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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