Beet Greens, Turmeric & Lentil Risotto

Preparing the Ingredients 1. Rinse the beet greens thoroughly and chop them. Set aside. 2. Cook the green lentils according to package instructions if they're not precooked. 3. Finely chop the onion and mince the garlic.

Cooking the Risotto 1. In a large skillet, heat the olive oil over medium heat. 2. Add the chopped onion and cook until translucent. 3. Stir in the minced garlic and cook for another minute. 4. Add the arborio rice and turmeric powder, stirring well to coat the rice evenly in the oil. 5. Pour in a ladleful of vegetable broth and stir gently until the liquid is absorbed. 6. Continue adding the broth, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. 7. Once the rice is almost cooked through, add the cooked lentils and beet greens to the skillet. 8. Cook for an additional 2-3 minutes until the rice is creamy and the beet greens are wilted. 9. Stir in the grated Parmesan cheese and season with salt and pepper to taste. 10. Remove from heat and let the risotto rest for a few minutes.

Preparing the Beet Greens 1. In a separate pan, melt the butter over medium heat. 2. Add the chopped beet greens and sauté until they start to wilt. 3. Drizzle with balsamic vinegar and honey, stirring to combine. 4. Cook for another 2-3 minutes until the greens are tender and flavorful.