Ingredients

Serves 6

　　5 cups chicken broth

　　1 cup water

　　1 pound beet stems and greens (from about 6 beets), stems trimmed and leaves washed well

　　1 small onion, chopped

　　3 tablespoons olive oil

　　1 1/2 whole skinless boneless chicken breasts (about 1 pound total), cut into 1-inch pieces

　　2 cups Arborio rice*

　　1/3 cup dry white wine

　　2 teaspoons red-wine vinegar

　　1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

　　freshly ground black pepper to taste

　　*available at specialty foods shops

　　

Step 1

In a saucepan bring broth and water to a simmer and keep at a bare simmer.

　　

Step 2

Cut beet stems into 1/4-inch pieces and slice leaves thin. In a 4-quart heavy kettle cook beet stems and onion in 2 tablespoons oil over moderate heat until stems are tender, about 5 minutes. Add chicken and cook until opaque, about 2 minutes. Add remaining tablespoon oil and beet leaves and sauté over moderately high heat, stirring, until leaves are wilted and any liquid is evaporated.

　　

Step 3

Add rice to chicken mixture and cook, stirring constantly, 1 minute. Add wine and cook over moderate heat, stirring constantly, until absorbed. Stir in about 1 cup broth and cook at a bare simmer, stirring constantly, until absorbed. Continue simmering and adding broth, about 1/3 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.

　　

Step 4

Remove pan from heat and stir in vinegar, grated Parmesan, black pepper, and salt to taste.