Ingredients

1 small onion, finely chopped
1 lb. red beets with greens (about 3 med.)
4 cups water
1/2 stick (1/4 cup) unsalted butter
1 cup Arborio rice
1/2 freshly grated Parmesan (or alternative)
1 tablespoon bottle horseradish (optional)

Directions

Trim stems close to tops of beets. Cut the greens into 1/4-inch wide ribbons and discard the stems. Peel and finely dice the beets.

In a small saucepan or tea kettle, bring all the water to a simmer and keep at a bare simmer.

In a separate 3-qt heavy saucepan, cook the onion in butter over moderate heat until softened. Add the beets and cook, stirring occasionally, for 5 minutes. Stir in the rice and cook, stirring occasionally, for 1 minute.

Stir in 1 cup of the simmering water from the other pan/kettle and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, while stirring constantly and letting each addition be absorbed before adding more water.

After 10 minutes, stir in the beet greens and continue cooking and adding water as before until rice is tender and creamy-looking, but still al dente, for about 8 minutes more.

Remove pan from heat and stir in Parmesan. Serve risotto topped with a little horseradish (tasty!) or as is.

Serves 4

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