1. In small saucepan, bring broth and bay leaves to boil; reduce heat to low to maintain heat.
2. Heat 2 tbsp oil in large skillet set over medium heat; cook onion, beets, 1/2 tsp salt and pepper for 5 to 8 minutes or until beets are slightly softened. Add rice; cook, stirring, for about 2 minutes or until rice is well coated. Add wine; cook, stirring constantly, for 2 to 3 minutes or until most of the liquid is absorbed.
3. Remove and discard bay leaves from broth. Add broth, 1 cup at a time, stirring constantly, until all broth is absorbed, rice is creamy, and rice and beets are tender, about 20 to 25 minutes (if risotto is dry, add more broth or water). Stir in Parmesan.
4. Meanwhile, heat remaining oil in separate skillet set over medium heat; cook garlic for 1 to 2 minutes or until fragrant. Stir in beet greens, and remaining salt and pepper; cook for 3 to 5 minutes or until beet greens are wilted.
5. Divide risotto among 4 bowls. Top with beet greens and goat cheese.
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Directions
1. In small saucepan, bring broth and bay leaves to boil; reduce heat to low to maintain heat.
2. Heat 2 tbsp oil in large skillet set over medium heat; cook onion, beets, 1/2 tsp salt and pepper for 5 to 8 minutes or until beets are slightly softened. Add rice; cook, stirring, for about 2 minutes or until rice is well coated. Add wine; cook, stirring constantly, for 2 to 3 minutes or until most of the liquid is absorbed.
3. Remove and discard bay leaves from broth. Add broth, 1 cup at a time, stirring constantly, until all broth is absorbed, rice is creamy, and rice and beets are tender, about 20 to 25 minutes (if risotto is dry, add more broth or water). Stir in Parmesan.
4. Meanwhile, heat remaining oil in separate skillet set over medium heat; cook garlic for 1 to 2 minutes or until fragrant. Stir in beet greens, and remaining salt and pepper; cook for 3 to 5 minutes or until beet greens are wilted.
5. Divide risotto among 4 bowls. Top with beet greens and goat cheese.