Beet Risotto with Swiss Chard and Brie


You could use the Acer here in place of brie. It should leave you a few ounces to enjoy with bread while you cook. Serves 4.

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 yellow onion
4 large leaves chard, stems and leaves chopped separately
2 1/2 cups chicken or vegetable stock
1/2 cup white wine
1 cup arborio rice or medium-grain white rice
5 ounce Brie, rind discarded, cut into small pieces

Melt butter in heavy large saucepan over medium heat. Add beets, onion and chard stems. Cover; cook until onion is soft, about 8 minutes. Meanwhile, heat broth in a small saucepan. Once the onion is soft, mix the rice into the beets and onion. Saute for a minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 15 to 20 minutes. Season with salt and pepper. Stir in chard greens and brie a minute or two before removing from heat.

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