I have been making this recipe from Deborah Madison's "Vegetarian Cooking for Everyone" when I have an abundance of beets and greens, and I love its shocking pink color. I usually double the recipe and use a food processor to grate the beets. This is a nice way to make use of both the root and the greens of the beets, and the stock is a great use of many vegetables we get from the CSA.  I froze some of this risotto last summer and thought that it still tasted good after freezing. I really enjoyed the taste of summer during our recent winter.

5½ -6½ cups vegetable stock, including beet or chard stems (see below)
3 Tablespoons butter or butter/olive oil mixture
½ cup finely diced onion
1½ cups Arborio rice
½ cup dry white wine
2 Tablespoons chopped parsley
2 Tablespoons chopped basil (or 1 Tablespoon dried)
2-3 medium beets, scrubbed (or peeled) and grated (about 2 cups)
2-3 cups greens (beet, chard, kale or spinach) - stems removed, finely chopped
Grated zest and juice of 1 lemon
½ cup freshly ground Parmesan cheese, or more to taste, plus more for sprinkling on the finished dish
Salt and freshly ground pepper to taste

Have the stock simmering (in a separate pot) on the stove. Heat the butter/olive oil in a big, wide pot. Add the onion, and cook over medium heat for about three minutes, stirring frequently. Add the rice, stir to coat it well, and cook it, stirring constantly, for one minute.

Add the wine and simmer until it’s absorbed, then stir in the basil, the grated beets, the chopped greens, and half of the parsley. (If you are using spinach and beet greens as the greens, these can be added later - when there is one cup of stock remaining). Add two cups stock, cover, and cook at a rapid simmer until the stock is absorbed. Begin adding the remaining stock ½ cup at a time, stirring constantly until each addition is absorbed before adding the next. When the risotto is nearly done, season with salt and pepper to taste, then add the lemon juice and zest. Remove from the heat and stir in Parmesan cheese. Serve dusted with the cheese and the remaining parsley.
 
Vegetable Stock

Here's one vegetable stock recipe, though the variations are numerous. I often double this recipe so I can freeze some of it.

1 Tablespoon olive oil
1 large onion
2 large carrots
2 celery ribs, including leaves
1 bunch scallions, including half the greens
1 cup beet or chard stems
1 Tablespoon nutritional yeast (optional)
8 garlic cloves, peeled and smashed
8 parsley branches
6 thyme sprigs or ½ teaspoon dried
2 bay leaves
Salt

Scrub the vegetables and chop them roughly into 1-inch chunks. Heat the oil in a soup pot. Add the vegetables and herbs, and cook over high heat 5 to 10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock. Add 2 teaspoon salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer, partially covered, for 45 minutes. Strain. The stock can also be frozen after it cools.