Christina's Beet Risotto with Goat Cheese

from Tasty Kitchen (via Kelley O'Donnell)

• ¼ cups Butter
• 2 whole Beets, Chopped Small
• 1 whole Onion, Chopped Small
• 1 cup Arborio Rice
• 3 cups Stock (Chicken Or Vegetable)
• 1 Tablespoon Balsamic Vinegar
• Salt And Pepper, to taste
• ½ cups Goat Cheese

Melt the butter over medium heat in a heavy-bottomed saucepan. Add the beets and onion, and cook for 8 minutes (stir to allow the onion to caramelize). Mix in the rice, broth, and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes). Season with salt and pepper. Sprinkle with the goat cheese.