Beet Risotto

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I love beets and am always looking for other ways to cook them - this is from rachel ray - she suggests garnishing this with crumbled ricotta-salata cheese (or feta)and roasted asparagus. i am a purist and served it plain to enjoy the beet flavor. i also used 5 small beets instead of the large. (this might be nice garnished with a few toasted walnuts & a bit of crumbled blue cheese if you want to add some other flavors)

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Steps

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Preheat the oven to 425 degrees.

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In a medium pot , warm the broth over medium heat.

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In a large skillet or medium dutch oven , heat 3 tablespoons olive oil over medium high heat.

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Stir in the rice to coat with the oil , toast for 2 minutes.

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Add the beets , onion and garlic and cook until softened , about 5 minutes.

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Pour in the wine and cook until absorbed into the rice , then begin adding broth a couple of ladles at a time , stirring with each addition , until the rice is cooked , about 20 minutes.

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Season with salt and pepper.

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While the risotto is cooking , you can roast 1 pound trimmed asparagus with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes.

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Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.

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Ingredients

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chicken broth, extra virgin olive oil, arborio rice, red beets, onion, garlic, dry red wine, salt and pepper