In a large pot, on medium-high heat add olive oil, diced onion, and garlic. Mix well and cook for 3 minutes. Then add beet greens, mix well, and sauté for 5 minutes until wilted. Remove from the skillet and place in a bowl (set to the side).
Add butter to the same pot and let it melt. Then add the arborio rice to the pot. Let it toast for 1 minute, mixing well. Add ¼ cup of the chicken broth, mix well until all the broth has evaporated, then add another ¼ cup. Repeat until all the broth is used, evaporated, and rice is almost cooked.
Add the crushed rosemary, black pepper, and heavy cream. Mix well until cream is almost evaporated then mix in grated Parmesan. Plate the risotto and nestle the beet greens on top. Drizzle a half tablespoon of balsamic vinegar over the greens. Enjoy.
Beet Greens - If you can not find beet greens you can use spinach instead.
Side Dish - This recipe is meant to be a side dish for two people. Double to make this as a side dish for 4.
*Nutritional calculations are estimated and may vary depending on serving size and ingredients.