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Beet Risotto




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




6 cups gf chicken broth
3 tablespoons extra-virgin olive oil
1 1/2 cups arborio rice
2 large red beets, peeled and cut into 1/2 inch cubes
1 small onion, chopped
2 teaspoons garlic, minced
1/2 cup gf dry red wine
salt and pepper


Recipe



Preheat the oven to 425 degrees.

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

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

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

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

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.

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.

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