Chicken And Beet Risotto

1. 1

   Preheat oven to 350u00b0F. Wrap beet in foil and bake for 1 hour, or until tender when pierced with a skewer. When cool enough to handle, peel skin then cut into small cubes.

2. 2

   Meanwhile, heat 1 tbsp oil over high heat. Cook chicken for 5-7 mins, until browned and cooked through. Set aside. Add remaining oil and saute onion, garlic and thyme over medium heat for 3 mins. Add rice and cook for 1 min. Add wine and cook for 1 min, stirring, until absorbed. Add hot stock, 1 cup at a time, stirring between additions, until almost all liquid absorbs. Return chicken to pan and season. Add feta.

3. 3

   Serve topped with beet and arugula.

* Per serving · 4 servings · Values may vary.

No additional tips available.