Beet Risotto

This comes from my new favorite food blog, A Good Appetite. I made it tonight and loved it.

1 T olive oil
1/2 c diced beets, about 1/4" dice
1 garlic scape, sliced (or one clove garlic, minced)
10 beet leaves & stems, chopped & separated
pinch of sugar
4 c chicken or vegetable stock
1/2 T unsalted butter
1 spring onion, white & green parts chopped (or one scallion, chopped)
1/2 c + 2 T arborio rice
2 T sherry
3 T grated Parmesan + extra for serving
salt & pepper

Heat 1/2 tablespoon of the olive oil in a skillet over medium-high heat. Add the beets, garlic scape & about one half the beet stems (save the remaining stems for another use). Sauté for about 2 minutes. Stir in the sugar until dissolved. Set aside.

Bring the broth to a simmer in a saucepan. Keep the broth simmering the whole time you are cooking.

In another saucepan, heat the remaining olive oil & the butter over medium heat. Add the onion & sauté for a minute. Add the rice & cook while stirring for another minute, coating the rice. Add the sherry & cook while stirring until evaporated. Add the stock 1/4 - 1/2 cup at a time. Cook & stir each addition until evaporated before adding the next. Test the rice from time to time to see if its getting tender. When it's tender & creamy with just a slight bite it is ready (you may not use all the broth). As you are adding your last addition of the broth also stir in the beet mixture & the chopped beet leaves. Once that final broth addition is absorbed stir in the Parmesan until melted. Season with salt & pepper as needed.

Serve sprinkled with extra Parmesan if desired.