Beet Risotto

3-5 medium sized beets

1 large onion

1 cup arborio rice

¹⁄₄ cup butter

2-4 cups vegetable stock

2 sprigs rosemary

1 bunch greens (swiss chard, yu-choy etc.)

2 tablespoons feta cheese, crumbled

1 tablespoon balsamic vinegar

1 tablespoon cooking wine

4 teaspoons salt, divided

2 teaspoons black pepper

Peel and cube or shred the beets.

Dice the onion.

In a large pot, melt the butter over medium heat. Saute onions until translucent. Add rosemary. Add beets and cook for 10-15 minutes.

Add rice and toast until rice soak up the butter and look translucent.

Add balsamic vinegar and white wine. Mix.

Add vegetable stock. Simmer until rice is tender stirring occasionally. Add more stock or water to allow for proper cooking. May take up to 3-5 more cups.

Stir feta cheese into the rice.

Add salt and pepper. Mix well.

Serve risotto with the remaining feta cheese crumbled on top.