Beet and Beet Green Risotto with Horseradish

Instructions

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.