Unconventional mascarpone risotto with oven roasted vegetables and beet greens

Risotto

Two nights ago I roasted vegetables for supper. I had to deal with a load of them left from my weekly delivery. What was left over, I pureed with the intention to prepare a nice wintery soup for the following day at work. But as it happened, in the fury of preparing for the day, I fell short of time. In the evening I took the pure out and noticed I had a bunch of wilting beet greens that badly needed cooking. I remembered an amazing risotto I had once eaten in a restaurant in Queen’s Park with pumpkin and spinach and came with an idea. I’ll mix the roasted veggie pure in the risotto and add the beet greens to balance the sweetness.

I haven’t cooked risotto for a long time because of the white rice. I don’t keep white items in my cupboard anymore. Table salt, white sugar, flour and rice are what they now call anti-nutrients. I didn’t have brown Arborio rice so I had to use plain brown rice. For risotto enthusiast this might be a big transgression but I thought I’d break the rules and try and, oh boy, did it work! The sweet and earthy flavours of the rice, roasted root vegetables and mascarpone combined with the bitterness of greens made such a great combination that I could not help but to share this with you. So, here it goes:

P.s. I warn you, this is not a conventional way of cooking the risotto because the rice is different. I also won’t be able to give you an exact recipe because I worked with my gut feelings. I can only guess these were the measures:

200ml brown rice

Water

1 tsp vegetable bouillon powder

Ghee

1 large onion

1dl white wine

2 tbsp mascarpone cheese

200ml roasted vegetable pure’

(I used: potatoes, carrots, parsnips, sweet potatoes and garlic)

Bunch of beet greens

parmesan cheese

salt

pepper

Olive oil

Cook the rice in water with bouillon powder until tender. Pure’ roasted vegetables with some warm water in a blender. Chop the beet greens and fry them gently in a small amount of ghee until soft and season with salt. Finely chop the onion and, in a separate pan, fry in ghee until golden and tender. Add the rice and wine and let cook for a few minutes. Add mascarpone and let it melt in the rice. Add vegetable pure and mix well. Mix beet greens in and season with salt and pepper. Add a little grated parmesan cheese but not to overpower the taste of other ingredients. When serving garnish with olive oil.