From Leftovers for Lunch
- 3-5 medium beets (1 1/2 lb with greens), trimmed, greens chopped and set aside
- 4 cups chicken broth
- 1 small onion, finely chopped
- 1 tsp garlic, minced
- 2 tablespoons olive oil
- 1 cup arborio rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup finely grated Parmigiano-Reggiano
Put oven rack in middle position and preheat oven to 425°F.
Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, about 1 hour. Cool to warm in foil package, about 20 minutes.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.
Cook onion and garlic in oil in a large saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, about 20 minutes.
Stir in beets, greens, salt, and pepper and stir until heated through. Stir in cheese and remove from heat.