This particular recipe has nothing to do with Christmas, but since it is red and green, and it was December, it seemed an appropriate name. I’ve been playing with risotto for a year now, and this is my favorite, narrowly beating risotto with tomatoes. The red is beets and the green is kale (though substitute whatever green leafy veggie you like best). A warning about using beets – it turns the whole risotto pink when you mix them in, although careful stirring can limit that. Warning #2 – don’t use red wine. I tried that once … it tasted fine but turned a really weird, ugly color.
Prep: Chop beets, toss in olive oil and roast until they are done (at 400 degrees). It takes a while, assume at least 30 min. Meanwhile – chop and saute the kale/chard/spinach/whatever makes you happy. Set these aside when done.
Cooking the risotto: Start by melting butter in a saucepan, and briefly saute chopped onions and garlic. Add the arborio rice – somewhere between 1/2 cup and 1 cup, depending on how hungry you are. Cook that for 1-2 minute then add broth, a 1/2 cup at a time, waiting for each 1/2 cup to be absorbed before adding more. After around two cups of broth have been absorbed, add some white wine, then keep adding stock till it’s done. Mix in the veggies, top with cheese, pour yourself some of that wine you just used and enjoy!