1/4 cup (1/2 stick) unsalted butter

1 cup white onion, chopped

1 cup arborio rice 

3 1/2 cups low-sodium chicken broth or vegetable broth

2 (2 1/2- to 3-inch-diameter) beets, cooked and pureed 

1 tablespoon balsamic vinegar

salt and pepper to taste

1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled

thyme leaves, for finishing

Melt butter in heavy large saucepan over medium heat. Add the onion, cooking until onion is soft, about 8 minutes. Mix in rice. Add broth, beets and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Finish each dish with a sprinkle of goat cheese and thyme leaves.