Risotto With Beet Greens And Leeks

• 5 cups fat-free, less-sodium chicken broth
• 1 tablespoon olive oil
• 2 cups thinly sliced leek (about 2 large)
• 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 Parmesan cheese
• 1/8 teaspoon black pepper
• 6 lemon wedges

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add leek; saute 4 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Reduce heat to low; stir in greens. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper. Serve with lemon wedges.

chicken broth, olive oil, rice, white wine, beet greens, parmesan cheese, black pepper, lemon wedges

Taken from www.myrecipes.com/recipe/risotto-with-beet-greens-leeks (may not work)