Beautiful Beet Risotto

• 6 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 1 12 cups arborio rice
• 2 fresh garlic cloves, minced
• 1 celery rib, chopped into 1/4 to 1/2 inch pieces
• 2 large red beets, peeled and cut into 1/4 to 1/2 inch cubes
• 1 bunch beet leaf, with stems chopped
• 1 small onion, chopped
• 2 tablespoons rice wine vinegar (or more)
• cayenne, sauce to taste (optional)
• salt and pepper
• crumbled blue cheese, garnish (optional)

1. Preheat the oven to 425 degrees.
2. In a medium pot, warm the broth over medium heat.
3. In a large skillet or heat 3 tablespoons olive oil over medium high heat.
4. Stir in the rice to coat with the oil, toast for 2 minutes.
5. Be careful not to burn.
6. Add the onion and garlic and cook until softened.
7. Lower heat to medium-medium low.
8. Begin adding broth about a cup at a time, stirring constantly with each addition.
9. When liquid is absorbed add next cup of broth and repeat until the rice is cooked.
10. It takes about 20-25 minutes start to finish.
11. About 5 minutes into the 20-25 minute cooking process add the diced beets, beet stems and celery.
12. You can add to the onion mixture earlier in the cooking process if you prefer soft veggies, but I like the texture that happens when they are a little more al dente.
13. About 15 minutes into the 20-25 minute cooking process add the beet greens to the mixture.
14. Stir in vinegar.
15. Taste and add salt, pepper and cayenne sauce to your liking.
16. Continue cooking until rice is tender.
17. It will be creamy and delicious.
18. It should not be runny and the rice should not be overcooked to the point of becoming mush.
19. Garnish with blue cheese if you so desire.
20. Serve immediately.
21. It is wonderful next to white fleshed fish, grilled chicken or meat.

chicken broth, extra virgin olive oil, arborio rice, garlic, celery, red beets, beet leaf, onion, rice wine vinegar, cayenne, salt, blue cheese

Taken from www.food.com/recipe/beautiful-beet-risotto-275548 (may not work)