Roasted Beet Risotto

From Leftovers for Lunch

Ingredients:

• 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

Directions:

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.