How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Zinfandel Risotto With Roasted Beets And Walnuts?

You need 11 ingredients. The key ingredients include: 1 pound baby or large red beets (about 3 lbs. if buying with greens), 4 tablespoons extra-virgin olive oil, divided, 1/2 cup walnut halves, 2 cups Zinfandel or other fruity red wine, and more.

Is Zinfandel Risotto With Roasted Beets And Walnuts suitable as soups & stews?

Yes, Zinfandel Risotto With Roasted Beets And Walnuts falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Zinfandel Risotto With Roasted Beets And Walnuts?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zinfandel Risotto With Roasted Beets And Walnuts Recipe

Name: Zinfandel Risotto With Roasted Beets And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 pound baby or large red beets (about 3 lbs. if buying with greens); 4 tablespoons extra-virgin olive oil, divided; 1/2 cup walnut halves; 2 cups Zinfandel or other fruity red wine; 1 qt. reduced-sodium vegetable broth; 1 small onion, chopped; 2 cups Carnaroli, Vialone Nano, or Arborio rice*; 2 tablespoons unsalted butter; 1 teaspoon freshly grated nutmeg; 1 cup grated parmigiano-reggiano cheese, divided; Salt and freshly ground black pepper

1

Preheat oven to 375u00b0. Trim any beet greens (save for another use) and wash beets. Put beets in a baking pan and drizzle with 1 tbsp. oil. Cover with foil and bake until tender, about 1 hour. Let cool until cool enough to handle, then peel and cut into 1/2-in. wedges.

2

Meanwhile, spread walnuts on a baking sheet and toast on another rack of oven until golden, about 8 minutes. Let cool, then chop coarsely and set aside.

3

Bring wine and broth to a simmer. Meanwhile, heat remaining 3 tbsp. olive oil in a wide, heavy-bottomed pot over medium heat. Add onion and cook, stirring often, until translucent, about 7 minutes.

4

Stir in rice and cook until just beginning to stick to bottom of pan, 2 to 4 minutes. Add 1 cup wine mixture and cook, stirring, until liquid is almost absorbed. Add another 1/2 cup wine mixture and cook the same way. Continue adding wine mixture 1/2 cup at a time, cooking and stirring until each addition has been absorbed before adding the next, until all of it has been used and rice is almost tender to the bite, about 20 minutes. (Use hot water if you run out of wine.)

5

Remove pan from heat and add butter, nutmeg, 1/2 cup cheese, and the beets. Stir quickly, cover, and let sit 4 to 5 minutes.

6

Stir in salt and pepper to taste and transfer to a large, shallow serving bowl or platter. Sprinkle with remaining 1/2 cup cheese and the toasted walnuts.

7

*Arborio rice is widely available; for the other two, check specialty grocery stores.

8

Make ahead: Up to 1 day. Heat only 1 cup wine with the broth in step Cook rice through step 4, but do not add any hot water (rice will still be quite crunchy). Spread rice on a rimmed baking sheet. Cover and chill. Fifteen minutes before serving, bring remaining 1 cup wine to a simmer and warm the chilled risotto in a large pot over medium heat. Add 1/2 cup hot wine at a time to risotto and cook, stirring, letting each addition be absorbed before adding the next, until rice is almost tender to the bite, 8 to 10 minutes (use hot water if you run out of wine). Continue with recipe from step

9

Note: Nutritional analysis is per serving.

Zinfandel Risotto With Roasted Beets And Walnuts

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