It doesn't seem right to call this a risotto, although that's what I had in mind when I made this, but when I was done, beets with rice seemed more appropriate. The rice became almost an afterthought, giving these sweet and earthy beets just enough substance to turn this into a meal.
2 - 2 1/2 cups chicken broth
1 tbsp butter
3/4 cup arborio rice
1 medium sweet onion, chopped
6 small beets
1/2 tsp fresh lemon zest, minced
freshly squeezed juice from 1/2 lemon, or to taste
salt to taste
freshly ground black pepper
1 tbsp fresh dill, chopped
1/4 - 1/2 cup goat cheese, crumbled
Heat the chicken broth, then keep it warm over a low burner.
Melt the butter in a deep skillet and add the rice. Cook for a minute or two, stirring to coat the rice evenly with the butter. Stir in the onion and cook for another 10 to 15 minutes or until the onion is translucent and has begun to brown lightly. You will have to keep stirring the mixture to keep it from burning.
Scrub the beets and remove the tops. It's not necessary to peel them completely. Grate them, then add them to the rice and onion mixture. Cook them for about 5 minutes.
Add the warm chicken broth 1/2 a cup at a time, stirring until the rice has absorbed the liquid. When you have used up about three quarters of the chicken broth, stir in the lemon zest and the lemon juice. Check for seasoning and add the salt and pepper as needed.
Continue adding the chicken broth in small amounts until the rice is al dente. Cover the pot and let it sit for about 3 minutes.
Divide among bowls and garnish with the chopped dill and goat cheese.