Beet and Beet Green Risotto with Horseradish

• 1 small onion
• 1 pound red beets with greens (about 3 medium)
• 4 cups water
• 1/2 stick (1/4 cup) unsalted butter
• 1 cup Arborio or long-grain rice
• 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
• 1 tablespoon bottled horseradish

1. Finely chop onion and trim stems close to tops of beets.
2. Cut greens into 1/4-inch-wide slices and chop stems.
3. Peel beets and cut into fine dice.
4. In a small saucepan bring water to a simmer and keep at a bare simmer.
5. In a 3-quart heavy saucepan cook onion in butter over moderate heat until softened.
6. Add beets and stems and cook, stirring occasionally, 5 minutes.
7. Stir in rice and cook, stirring constantly, 1 minute.
8. Stir in 1 cup simmering water and cook, stirring constantly and keeping at a strong simmer, until absorbed.
9. Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next.
10. After 10 minutes, stir in greens and continue cooking and adding water, about 1/2 cup at a time, in same manner until rice is tender and creamy-looking but still al dente, about 8 minutes more.
11. (There may be water left over.)
12. Remove pan from heat and stir in Parmesan.
13. Serve risotto topped with horseradish.

onion, red beets, water, butter, longgrain rice, freshly grated parmesan, horseradish

Taken from www.epicurious.com/recipes/food/views/beet-and-beet-green-risotto-with-horseradish-15293 (may not work)