Ingredients
- 5 ½ to 6 ½ cups vegetable stock
3 T butter or olive oil, or a mixture of the two
½ cup finely diced onion
1 ½ cups Arborio rice
½ cup dry white wine or Vermouth
2 T chopped parsley
2 T chopped basil
2 to 3 medium beets, peeled and grated, about two cups (a food processor makes quick work of the grating)
2 to 3 cups greens – beet, chard, kale, or spinach – stems removed, finely chopped
Salt and pepper to taste
Grated zest and juice of one lemon
½ cup freshly grated parmesan, or more to taste, plus more for sprinkling on the finished dish
Description
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