Golden Beet Risotto with Crumbled Ricotta Salata and Sautéed Beet Greens

A divine dinner in just over a half hour! Creamy white risotto dotted with small cubes of golden beets is topped with sautéed beet greens and garnished with slightly salty ricotta salata and Parmesan. The beets are cooked in chicken stock, which is then used to make the risotto. This imparts an earthy sweetness and golden color to the stock, while the beets absorb flavor from the stock. By using both the beets and the beet greens, none of the plant’s nutrients is lost.