Red Beet Risotto

I’m really into red beets this summer and have found some new recipes that I’m dying to try. This risotto couldn’t look more delicious. I love the shaved parmesan on top. I don’t have any parsley at home but may add some fresh basil to it instead.
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INGREDIENTS
3/4 pound beets (1 small bunch of 3 to 4)
1 bunch beet greens, stemmed and washed (from your beets, if fresh and unwilted. leave them out if they are past their prime)
6 to 7 cups chicken or vegetable stock, as needed
2 tbsp extra virgin olive oil
1/2 cup finely chopped onion
1-1/2 cups arborio rice
2 garlic cloves
1/2 cup dry white wine
salt
freshly ground pepper
1/2 cup parmesan cheese, grated
2 tbsp finely chopped flat-leaf parsley

*First, roast the beets. Preheat your oven to 400°. Wrap the beets in aluminum foil and place on a baking sheet. Roast for about 20 minutes, until the beets are easily pierced with a fork. Remove from oven and allow to cool, then peel and dice the beets. The skin should slide off easily.
*Slice the greens into 1-inch strips, set aside.
*Place the stock in a medium sauce pan and bring to a simmer, then reduce heat to low.
*In a large, wide, heavy-bottom saute pan, heat the oil over medium. Add the onion and stir while cooking until it starts to soften, about 3 minutes. Add the rice and the garlic and stir while cooking until the rice is separate and starting to crackle, about 3 minutes.
*Stir in the wine and cook over medium heat, stirring constantly. When the wine has just about evaporated, add in 1 ladleful of stock (about 1/2 cup) just to cover the rice. The stock should bubble slowly (adjust heat). Cook, stirring occasionally, until the stock is nearly absorbed, then add another ladleful. Continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is dry, for about 10 minutes.
*Stir in the diced beets and sliced greens. Add more stock and continue cooking as before, for another 10-15 minutes, adding stock when the rice is dry. The rice should be tender but not mushy, with no hardness at the middle. When it has reached the correct consistency, season with salt + pepper. Add the parmesan cheese and the parsley, and stir to combine. The rice should be creamy, if it is not, add another 1/2 cup of stock.
*Adjust seasonings and serve.