Red Beet Risotto with Mustard Greens and Goat Cheese



1/4 cup (half a stick) butter

1 bunch beets, topped, peeled, and cut into half inch cubes

1-1/2 cup white or yellow onions, diced

1 cup Arborio or medium-grain white rice

3 cups vegetable stock/broth

1 tablespoon balsamic vinegar

1-1/2 cups mustard greens, chopped

1 5 oz. package plain goat cheese, crumbled, or shaved parmesan



Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover and cook until onion is soft, about 8 minutes. Mix in rice and greens. Add stock/broth and vinegar. Increase heat and bring to a boil. Reduce heat to medium low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper and spoon into shallow bowls. Top with cheese.