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1
Preheat oven to 450F.
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2
Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours.
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3
Unwrap beets carefully and let stand until cool enough to handle.
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4
Discard stems and peel beets.
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5
In a blender puree half of beets with 1 cup water and transfer to saucepan, whisking in remaining 2 cups water to make beet broth.
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6
Wash beet greens well and drain.
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7
Remove and discard stems from leaves.
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8
Chop enough leaves to measure 2 1/2 cups and chop remaining beets.
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9
Bring beet broth to a simmer and keep warm.
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10
In a large heavy saucepan cook onion, gingerroot, and garlic in butter over moderate heat, stirring, until onion is softened.
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11
Stir in rice and cook, stirring constantly, about 1 minutes.
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12
Add wine and cook, stirring, until absorbed.
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13
Continue simmering and adding beet broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added.
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14
Stir in chopped beets and beet leaves and continue simmering and adding broth in same manner until rice is tender but still al dente, about 18 minutes.
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15
Stir in 1/4 cup Parmesan and salt and pepper to taste.
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16
Serve risotto sprinkled with remaining Parmesan.
