Beet and Beet Green Risotto with Horseradish

1. 1

   Finely chop onion and trim stems close to tops of beets.

2. 2

   Cut greens into 1/4-inch-wide slices and chop stems.

3. 3

   Peel beets and cut into fine dice.

4. 4

   In a small saucepan bring water to a simmer and keep at a bare simmer.

5. 5

   In a 3-quart heavy saucepan cook onion in butter over moderate heat until softened.

6. 6

   Add beets and stems and cook, stirring occasionally, 5 minutes.

7. 7

   Stir in rice and cook, stirring constantly, 1 minute.

8. 8

   Stir in 1 cup simmering water and cook, stirring constantly and keeping at a strong simmer, until absorbed.

9. 9

   Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next.

10. 10

    After 10 minutes, stir in greens and continue cooking and adding water, about 1/2 cup at a time, in same manner until rice is tender and creamy-looking but still al dente, about 8 minutes more.

11. 11

    (There may be water left over.)

12. 12

    Remove pan from heat and stir in Parmesan.

13. 13

    Serve risotto topped with horseradish.

* Per serving · 4 servings · Values may vary.

No additional tips available.