Red Beet Risotto with Mustard Greens and Goat Cheese recipes

Ingredients

• 1/4 cup (1/2 stick) butter
• 2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/4-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, sliced

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