Beet Risotto with Sautéed Greens and Goat Cheese

Packed with more than 4 servings of vegetables, this vibrant risotto has a sweet and savory depth thanks to hearty beets and agro-dulce sautéed greens. Feel free to swap farro for arborio rice, butternut squash or even canned pumpkin for beets, kale or spinach for swiss chard, and other nuts, dried fruit, vinegar and cheeses for the pine nuts, raisins, balsamic vinegar and goat cheese. In a pinch, you can make risotto with just water, instead of stock or broth. The technique will be similar regardless of the substitutions you have to make.

Serves 2
Cook Time: 30 minutes
Equipment: Large skillet, medium pot

1 tablespoon butter
2 beets, peeled and grated, about 2 cups
1/2 onion, finely diced, about 1/2 cup
1/2 teaspoon table salt
3/4 cup arborio rice
2 cups stock or broth
2 tablespoons toasted pinenuts
1 tablespoon olive oil
3/4 cup chopped chard stems, from 1 bunch
2 cloves garlic, thinly sliced
1/4 teaspoon table salt
2 tablespoons balsamic vinegar
2 tablespoons golden raisins
6 cups chopped chard leaves, from 1 bunch (about 8 oz)
2 ounces goat cheese, crumbled

1. Melt butter in a pot over medium high heat; when foaming subsides, add beets, onion, and 1/2 teaspoon salt.  Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.  

2.  Add rice, and broth and bring to a boil, stirring occasionally.  Reduce heat to simmer and cook, stirring occasionally, until water is absorbed, about 10 to 12 minutes.

3.  Increase heat to medium high and add 1/2 cup of water.  Cook, stirring constantly, until water is absorbed, about 3 to 5 minutes.  Repeat this process with an additional 1/2 cup of water, cooking until rice is creamy but still somewhat firm in center, about 3 to 5 minutes longer.  Turn off heat and set aside covered for up to 10 minutes or until ready to serve. 

4.  As soon as risotto is done, cook pine nuts in a large skillet over high heat, stirring frequently, until golden, about 2 to 3 minutes.  Set toasted pine nuts aside and return skillet to high heat.  

5.  Add oil, chard stems, sliced garlic, and 1/4 teaspoon salt and cook, stirring occasionally for 1 minute.  Add balsamic vinegar and raisins and cook until liquid is mostly evaporated, about 1 minute.  Add chard leaves and cook, stirring occasionally, until wilted, about 1 to 2 minutes.  Serve immediately, over bowls of risotto, topping with cheese and pine nuts.