3 large beets with greens
2 cups arborio/risotto rice
6 to 8 cups of chicken or vegetable broth. Warmed in a sauce pot
1 large yellow onion, diced
1 1/2 cups of white wine
3/4 cup parmesan cheese
2 tbsp butter
2 tbsp olive oil
salt and pepper to taste
Preheat oven to 425 degrees
Peel beets and cut in half. Drizzle beets with olive oil, salt and pepper. Wrap the beets in tin foil and roast in the oven until the beets are tender. Approximately an hour. Let the beets cool before dicing them into 1/2" cubes. Set aside.
While the beets are cooking, take a handful of the beet greens, discard the middle stems and roughly chop.
Cook the onions and greens in a large pot with olive oil over moderate heat, stirring occasionally until tender. Around 3-5 minutes.
Add rice and stir constantly for 3 minutes to toast.
Add wine and let simmer, stirring constantly, 1-2 minutes or until wine is absorbed.
Stir in warmed broth, 1/2 to 3/4 cups at a time, until liquid is absorbed, string constantly. Repeat with the broth. Do this for approximately 18-20 minutes until rice is tender and looks creamy.
Stir in butter, cheese, salt and pepper.
Fold in beets
Serve with buttered crusty bread.