Red Beet Risotto with Mustard Greens and Goat Cheese

Red Beet Risotto with Mustard Greens & Goat Cheese

Ingredients

• 1/4 cup (1/2 stick) butter
• 2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
• 1 1/2 cups chopped white onion
• 1 cup arborio rice or medium-grain white rice
• 3 cups low-salt chicken broth or vegetable broth
• 1 tablespoon balsamic vinegar
• 1 1/2 cups chopped mustard greens (or beet greens?!?)
• 1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled

Preparation

1. Melt butter in heavy large saucepan over medium heat.
2. Add beets and onion. Cover; cook until onion is soft, about 8 minutes.
3. Mix in rice.
4. Add broth and vinegar.
5. Increase heat and bring to boil, then reduce heat to medium-low.
6. Simmer uncovered, stirring occasionally, until rice and beets are just tender and risotto is creamy, about 15 minutes.
7. Season with salt and pepper.
8. Spoon into shallow bowls and sprinkle with greens and cheese.

Serves: 6