Beetroot Leaves Risotto

• 1 1/4 cups arborio rice
• 2 tablespoons olive oil
• 1 onion chopped finely
• 1/4 cup wine white, dry
• 3 1/8 cups vegetable stock
• 5 9/16 cups leaves baby beetroot
• 1/2 cup walnuts
• 3/4 cup gorgonzola

1. 1. Heat olive oil in a well-seasoned, cast iron skillet.
2. 2. Add onion to the oil and saute for 2-3 minutes over medium heat.
3. 3. Add Arborio rice. Stir the rice well with the onions and oil, in order to thoroughly "coat" the rice. This helps regulate absorption of the liquid.
4. 4. Add 1/4 cup of dry flavorful white wine.
5. 5. When the wine is about 3/4's absorbed, reduce the heat and ladle in enough stock to cover the smoothed out risotto.
6. 6. When the added liquid level drops about 1/3, add more stock.
7. 7. Continue this process for about 20 minutes.
8. 8. When the rice is mostly tender/al dente, add beetroot leaves and gorgonzola.
9. 9. At this point, stir the risotto to blend in the cheese, toss with walnuts and remove your finished risotto from the heat.
10. 10. Serve.

arborio rice, olive oil, onion, wine white, vegetable stock, beetroot, walnuts, gorgonzola

Taken from www.yummly.com/recipe/Beetroot-Leaves-Risotto-1691633 (may not work)