Golden Beet And Blue Cheese Risotto

1. 1

   Preheat oven to 400 degrees F. Put the beets in a baking dish with water to cover the bottom of the dish. Cover tightly with foil and bake until beets are tender when pierced with a fork, 40 to 60 minutes. Uncover and let cool. Cut off the beet tops and root ends. Peel the beets and cut into bite size pieces. Season with salt.

2. 2

   In a saucepan, bring the broth to a gentle simmer over medium heat and maintain over low heat.

3. 3

   In a large heavy pot, melt 2 tablespoons of the butter over medium heat. Add the onion and a pinch of salt and saute until the onion is soft, about 8 minutes. Add the rice and stir until translucent and coated with butter, about 3 minutes. Add the wine and stir until completely absorbed. Add a ladleful of broth and simmer vigorously, stirring often, until the liquid is almost absorbed. Add another ladleful of broth. Continue simmering, stirring and adding more broth until the rice is tender, about 25 minutes.

4. 4

   Stir in the beets and heat through, about 1 minute. Stir in the remaining 1 tablespoon of butter and the cheeses. Let stand for 2 minutes. Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.