Beet Greens, Turmeric & Lentil Risotto

Nik Sharma

Makes

4 servings

Ingredients

RISOTTO
5 cups [1.2L] Master Mushroom Vegetable Stock (see recipe)
2 tbsp ghee, extra-virgin olive oil or unsalted butter
2 garlic cloves, thinly sliced
½ tsp ground turmeric
1 cup [200g] arborio rice
½ cup [100g] red lentils
1 tbsp fresh lemon juice
BEET GREENS
2 tbsp ghee, extra-virgin olive oil or unsalted butter
2 garlic cloves, grated
1 tsp cumin seeds
1 tsp ground black pepper
1 tsp red pepper flakes such as Aleppo, Maras, or Urfa
½ tsp ground turmeric
455g beet greens
2 tsp fresh lemon juice
¼ cup [15g] grated parmesan
2 tbsp toasted pine nuts

THE COOK’S NOTES

This risotto is a wonderful way to use up all those beet greens, but you can use other green leaves such as chard, collards and even kale.
In this risotto, the starch that thickens the liquid comes from both the rice and the lentils.
My preference here is for ghee or butter because it gets very close to the flavour of khichdi, but olive oil can be used.
You can toast your own pine nuts by cooking them in a small stainless-steel skillet over medium heat until the seeds turn golden brown. Be careful not to overcook them or they will become bitter.

I find it fascinating when I notice how similar dishes are prepared in different parts of the world. Take Indian khichdi and Italian risotto, for example: both rely on the use of starch in rice to create a luxuriously creamy texture, and both fall into the comfort-food category. This risotto is a representation of both those dishes through the incorporation of ghee, lentils and turmeric used in khichdi, while using the arborio rice, stock, and parmesan that are more common in risotto.

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Instructions

1.In a medium saucepan over medium-high heat, bring to a simmer 5 cups [1.2L] Master Mushroom Vegetable Stock ()
2.Lower the heat to keep the stock warm. You might end up not using all the stock.
3.Prepare the risotto by heating in a large saucepan over medium heat 2 tbsp ghee, extra-virgin olive oil, or unsalted butter.
4.When hot, add 2 garlic cloves, thinly sliced, and ½ tsp ground turmeric. Sauté until fragrant, 30 to 45 seconds.
5.Stir in 1 cup [200g] arborio rice, rinsed and drained and ½ cup [100g] red lentils, rinsed and drained. Fold to coat with oil, about 1 minute.
6.Stir in 1 cup [240 ml] of the stock. Continue to stir until the rice absorbs most of the liquid.
7.Continue to add ½ cup [120ml] of stock at a time, stirring each addition until the liquid is all absorbed.
8.Repeat until the rice and lentils are tender, 20 to 25 minutes. You will need about 4 cups [945ml] of the warmed stock.
9.Remove the saucepan from the heat and stir in 1 tbsp fresh lemon juice.
10.Prepare the beet greens. In a large cast-iron or stainless- steel skillet over medium-high heat, warm 2 tbsp ghee, extra-virgin olive oil or unsalted butter.
11.Add 2 garlic cloves, grated; 1 tsp cumin seeds; 1 tsp ground black pepper; 1 tsp red pepper flakes such as Aleppo, Maras, or Urfa and ½ tsp ground turmeric. Sauté until fragrant, 30 to 45 seconds.
12.Fold in, a handful at a time, 455g beet greens and tender stems, chopped (from 2 to 3 bunches of beets), until the leaves completely wilt and the stems become tender.
13.Add 1 to 2 tbsp water if the pan seems too dry and the spices start to scorch. Stir in 2 tsp fresh lemon juice.
14.Taste and season with additional lemon juice as desired and fine sea salt.
15.If the risotto becomes firm on cooling, loosen it by stirring in ½ cup [120ml] or more of the warmed stock as needed.
16.To serve, top the risotto with the cooked beet greens. Garnish with ¼ cup [15g] grated parmesan and 2 tbsp toasted pine nuts.
17.Leftovers can be stored in an airtight container for up to 3 days.
18.Add 1 to 2 Tbsp water to help loosen the risotto before reheating.

This is an edited extract from Veg-Table: Recipes, Techniques + Plant Science for Big Flavored, Vegetable-Focused Meals by Nik Sharma.
© 2023. (Chronicle Books, RRP 79.99, distributed by bookreps.co.nz).
Photographs by Nik Sharma.

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