Beet and Beet Green Risotto with Horseradish

1. Finely chop onion and trim stems close to tops of beets. Cut greens into 1/4-inch wide slices and chop stems. Peel beets and cut into fine dice. In small saucepan bring water to a simmer and keep at a bare simmer. 2. In a large heavy saucepan, cook onion in butter over moderate heat until softened. Add beets and steam and cook, stirring occasionally, 5 minutes. Stir in rice and cook, stirring constantly, 1 minute. 3. Stir in 1 cup simmering water and cook, stirring constantly and keeping at a strong simmer until absorbed. Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next. 4. After 10 minutes, stir in greens and continue cooking and adding water, about 1/2 cup at a time, in same manner until rice is tender and creamy-looking but still al dente, about 8 minutes more. (There may be water left over.) Remove pan from heat and stir in Parmesan. Serve risotto topped with horseradish.