Red Beet Risotto with Mustard Greens and Goat Cheese

Name: Red Beet Risotto with Mustard Greens and Goat Cheese
Prep time: 35 minutes
Total time: 35 minutes
Yield: 6 first-course
Ingredients: 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 low-salt chicken broth or vegetable broth; 1 tablespoon balsamic vinegar; 1 1/2 cups chopped mustard greens; 1 5 1/2-ounce package chilled soft fresh goat cheese, coarsely crumbled

By Bon Appétit Test Kitchen

January 31, 2007

Recipe notes