I pulled my first beets of spring—red and golden, and since beets, fresh goat cheese, and risotto are my favorite things, I love this combination.  Serves 4 as a main course and 6 as a first course

1/4 c.  (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 c.  arborio rice or medium-grain white rice
3 c.  low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1-1/2 cups chopped mustard greens
6 oz. Capriole fresh round, plain or with herbes

Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Add the wine and cook, stirring until it is almost completely absorbed. Add the hot stock about 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed by the rice before adding more. Run your wooden spoon across the bottom of the pot, when you can create a path through the rice with your wooden spoon enough stock has been absorbed to add more liquid. Add the last 2 cups of stock 1 cup at a time.