Beet Risotto with Greens

If you love the color pink, this risotto is for you! And if you don't love the color of it, you'll love the flavor!
5.5 to 6.5 cups stock
3 T butter, or mixture of butter and olive oil
1/2 c finely diced onion
1.5 c Arborio rice
1/2 c dry white wine
2 T chopped parsley
2 T chopped basil or 1 T dried
2-3 medium beets, peeled and grated (about 2 cups)
2-3 cups beet greens - stems removed, washed & finely chopped
salt and pepper
grated zest and juice of 1 lemon
1/2 c freshly grated parmesan
Have the stock simmering on the stove. Heat the butter in a wide pot, add the onion, and cook over med. heat fo 3 minutes, stirring frequently. Add the rice, stir to coat it well and cook for 1 minute. Add the wine and simmer until it's absorbed, then stir in half the parsely, the basil, and the grated beets. Add 2 cups of the stock, cover and cook at a lively simmer until the stock is absorbed. Begin adding the remaining stock in 1/2 cup increments, stirring contanstly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens. Taste for salt, season with pepper, then stir in the lemon zest and juice to taste. Serve dusted with cheese and the remaining parsley.
Serves 4
From Vegetarian Cooking for Everyone