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1
Bring stock to simmer on stove. Heat the butter in a wide pot, add onion, and cook over medium heat 3 minutes, stirring frequently.
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2
Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until it's absorbed, then stir in half the parsley, the basil, grated beets, and the chard(or other greens).
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3
Add 2 cups stock, cover, and cook at a fast simmer until stock is absorbed.
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4
Begin adding the remaining stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens or spinach.
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5
Taste for salt, season with pepper, then stir in the lemon zest and juice to taste.
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6
Serve dusted with the Parmesan cheese and the remaining parsley.
