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beet risotto

Desciption

i love beets and am always looking for other ways to cook them - this is from rachel ray - she suggests garnishing this with crumbled ricotta-salata cheese (or feta)and roasted asparagus. i am a purist and served it plain to enjoy the beet flavor. i also used 5 small beets instead of the large. (this might be nice garnished with a few toasted walnuts & a bit of crumbled blue cheese if you want to add some other flavors)

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Steps

  1. Preheat the oven to 425 degrees
  2. In a medium pot
  3. Warm the broth over medium heat
  4. In a large skillet or medium dutch oven
  5. Heat 3 tablespoons olive oil over medium high heat
  6. Stir in the rice to coat with the oil
  7. Toast for 2 minutes
  8. Add the beets
  9. Onion and garlic and cook until softened
  10. About 5 minutes
  11. Pour in the wine and cook until absorbed into the rice
  12. Then begin adding broth a couple of ladles at a time
  13. Stirring with each addition
  14. Until the rice is cooked
  15. About 20 minutes
  16. Season with salt and pepper
  17. While the risotto is cooking
  18. You can roast 1 pound trimmed asparagus with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes
  19. Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired

Step 9

Total Time in Minute 30

Ingredients Count 8

cooking beet risotto

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Ingredients

Chicken broth

Extra virgin olive oil

Arborio rice

Red beets

Onion

Garlic

Dry red wine

Salt and pepper

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