Beet and parsnip risotto with rapini

I finally pried myself off the couch and headed to the gym yesterday. Somewhere between waddling around the track while being lapped by seniors and getting swarmed by galloping herds of Amazonian volleyball players I resolved to start cooking some healthier meals. (And to also increase my waddling rate - that's right, I'm gunning for you, grannie.)

I didn't actually have any recipes in mind when I stopped at the grocery store - I just randomly grabbed a selection of fresh ingredients and hoped that my pantry could fill in any gaps. These next few recipes are the result.

Beet and parsnip risotto with rapini

1 bunch rapini, chopped
1 clove garlic, minced
hot pepper flakes
1/2 onion, chopped
1/3 leek, thinly sliced (white only)
3 garlic cloves, minced
1 portobello mushroom stem, minced
1 1/2 c arborio rice
2 medium beets, scrubbed and coarsely grated
1 parsnip, scrubbed and coarsely grated
4 c hot stock (I used water combined with miso, vermouth, and sherry)

Saute the rapini with garlic and hot pepper flakes; season and set aside. (I sauteed the thicker stems first, then added the tops - probably not necessary.) Saute the onion in some olive oil until it starts to soften, then add the garlic, leek, and mushroom stem. Add the rice and cook, stirring, for 1 minute. Stir in 1/2 c of the stock and cook for 2 minutes or until fully absorbed. Stir in the beets and parsnip and the remaining stock, cover, and bring to boil. Reduce heat and simmer for 10 minutes or until rice is tender and most of the liquid is absorbed, stirring occasionally. Remove from heat and let stand for a few minutes before stirring in the rapini. Adjust the seasonings to taste.

(I wanted to serve this alongside a roasted portobello mushroom, so while this was all going on I brushed the portobello mushroom lightly with oil and stuck it in a 425 oven to roast it.)

Serve a hearty dollop of risotto over the portobello and garnish with these. Hello earthy goodness - yum!