Before you sauté the onion, toast the walnuts in the Dutch oven until they're fragrant. Cooking the beets along with the rice renders a beautiful burgundy color.
2 teaspoons olive oil
1 cup chopped onion
1 cup Arborio rice
1 tablespoon minced peeled fresh ginger
2 teaspoons finely chopped fresh rosemary
1/2 cup dry white wine
3 cups finely chopped peeled beets
1/2 cup water
1/4 teaspoon fine sea salt
1 (14 1/2-ounce) can vegetable broth
6 cups finely sliced Swiss chard
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup chopped walnuts, toasted
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.