Beet Risotto With Smoked Bacon

• 5 cups light chicken stock
• 3 oz. smoked bacon cut into 1/4 dice
• 1 small onion minced
• 4 medium beets, raw , peeled and cut into 1/2 inch dice
• 1 1/2 cups arborio rice
• 1/lb, beet greens , chopped
• 1/2 cup Parmesean cheese
• 2 tsp. balsamic vinegar
• 2 tbs. chopped parsley
• 1/4 cup dry red wine
• coarse salt and freshley ground pepper

1. Heat the chicken stock to simmer and keep warm
2. Fry the bacon in a large deep sided saucepan over medium heat until the fat is partially rendered, about 3 minutes. Add onions and the beets, reduce the heat to low and continue to cook until the beets become tender, about 10 minutes. Add the rice, increase theheat to medium and cook 3 moreminutes, stirring all the whileso that the fat coats all the rice.
3. Add the wine and cook until it has been absorbed by the rice. Add the chicken stock 1/2 cup at a time , stiring constantly, Do not let rice stick to bottom of pan , if needed lower the heat.
4. Continue to add stock 1/2 cup at atime untol rice is creammy and tender with a small biteto the toorh. Total cooking time is about 40 minutes. Stir in the greens and cool until the grrens wilt about 5 minutes. Stir in the cheese vinegar and chopped parsley. Season with salt and pepper.The texture should br creamy and slightly runny. If not add 1/4 cup of water beforeserving. Serve immediately in a bowl

light chicken, bacon, onion, beets, arborio rice, parmesean cheese, balsamic vinegar, parsley, red wine, salt

Taken from www.epicurious.com/recipes/member/views/beet-risotto-with-smoked-bacon-50020219 (may not work)