• 1/4 cup (1/2 stick) butter
• 2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
• 1 1/2 cups chopped white onion
• 1 cup arborio rice or medium-grain white rice
• 3 cups chicken or vegetable stock
• 1 tablespoon balsamic vinegar
• 1 1/2 cups chopped beet greens
• 5 oz chilled soft fresh goat cheese, coarsely crumbled

Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to 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. Stir in chopped greens and half of goat cheese. Spoon into shallow bowls. Sprinkle with remaining cheese.