CSA week 4

Yay farm. We got some vigorous beets in the box this week, and they included this recipe in the weekly email:

Risotto with Beet Greens and Spring Onions
5 cups chicken stock

1 Tbsp olive oil

1 cup thinly sliced spring onions

1 1/2 cups uncooked Arborio or other short-grain rice

1/4 cup dry white wine

3 cups coarsely chopped beet greens

1/4 cup (1 ounce) grated fresh Parmeasan cheese

1/8 teaspoon black pepper

6 lemon wedges  

 

Bring broth to a simmer in a medium saucepan.  While broth is simmering, Saute onion in olive oil until tender.  Add ride and cook 1 minute stirring constantly. Add wine and stir 1 minute. Reduce heat to low and stir in greens.  Add 1/2 cup of broth at a time and stir until each portion is absorbed before adding the next.   Stir in cheese and pepper.  Serve with lemon wedges.

I've never done anything risotto like before... This may be a ridiculous question, but can I do this with sushi rice (which I have in my cabinet) or should I go get some more risotto-ish rice?

I'm excited about eating the beet greens. Previously I'd just cooked them in olive oil with green onions, and if I run out of cooking enthusiasm, I'll probably end up doing that again. It's fun because even the beet greens leak beet juice.

Besides the beets, we got broccolli for a third week, some very happy green onions, snow peas, and some herb thing. I think it's thyme.