Beet Risotto

1. 1

   Preheat the oven to 425 degrees.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   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. Season with salt and pepper.

7. 7

   While the risotto is cooking, you can roast 1 pound trimmed asparagus (cut on diagonal into 1 inch pieces) with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.