As I said, you can really use whatever you have on hand for risottos. If using a woodier green like beet greens, chard, or kale, mix it in earlier than I do with the arugula so it has proper time to wilt.
2 shallots, sliced
2 garlic cloves, sliced
2 tbsp minced fresh ginger
¾ cup Arborio rice
1 cup dry white wine
3 cups chicken or vegetable stock
2 large roasted beets (for preparation, see here)
1 tbsp chopped fresh parsley
2 tbsp parmesan shavings
2 tbsp grated smoked mozzarella (optional)
1 cup chopped arugula (optional)
1. Coat a dutch oven or deep sauté pan with olive oil, and cook the shallot, garlic, and ginger until fragrant and beginning to brown, about 4 minutes. Add the rice and continue to cook for another few minutes so the grains are covered in oil and beginning to toast. Add ½ tsp of salt and the wine and cook, stirring, until nearly evaporated, about 1 minute. Return the heat to medium, and add 1 cup of stock, stirring occasionally until the rice has absorbed the liquid.
2. Turn the heat down to medium-low and continue adding the stock to the pot in ½ cup portions, stirring occasionally until each batch is absorbed before adding more. You don’t need to be constantly stirring, but you also want to make sure that the rice does not stick to the bottom of the pan. When the liquids are almost absorbed, add the next ½ cup of stock and repeat. During this time, if the liquids have absorbed, don’t be shy in adding more stock. This is not a precise science, it may end up being more or less than 3 cups total.
3. In the meantime, puree one of the beets and ½ cup of stock in a food processor until blended. Coarsely chop the remaining beet, and set aside.
4. Once the stock is almost gone, and the risotto has only a slight bite to it, add the beet mixture. When the risotto is almost done, add the chopped beets and the arugula and cook until the leaves are wilted. Top with mozzarella and/or parmesan, and sprinkle with parsley. Serve immediately. Best if enjoyed in front of the television, with a bottle of wine.