1tbsp tbsp olive oil
2minced clove garliccloves of garlic
1-1/2cups cups arborio rice
1/2cup cup white wine or chicken stock
1lb peeled and coarsely grated beetbeets
3-1/2cups cups chicken stock or vegetable stock
2cups cups coarsely chopped rapini
1/3cup cup grated Parmesan cheese
Heat oil in a large saucepan over medium heat. Add onions and garlic and sautee for 5 minutes.
Add rice and sauté, stirring constantly, for 1 minute. Add wine and cook for 2 minutes more or until evaporated. Stir in beets and half of the stock; bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes or until rice is almost tender and most of the liquid absorbed.
Stir in remaining stock and rapini; cook, covered, for 12 minutes or until rice and rapini are tender and most of the liquid is absorbed. Stir in Parmesan cheese and serve!