Beet Risotto with Mustard Greens & Goat Cheese

This dish is so delicious and rich, it almost should be served as a dessert! I prefer the golden beets to the red beets, they are more sweeter and the red beets can have a very shocking red color that can be a bit discerning to eat.

1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-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
chopped mustard greens
chilled soft fresh goat cheese, coarsely crumbled

Melt butter in a saucepan over medium heat. Add onion and beets. Cover and cook until onion is soft, about 8 minutes. Mix in the rice, vegetable broth, and vinegar. Increase heat and bring to a boil then reduce heat and simmer (stirring occasionally) for 15-20 minutes uncovered, until most of the liquid is absorbed. Season with salt and pepper. Top with goat cheese and mustard greens.