Beet Risotto

Nutrition

Ingredients

Directions

1. 1

   Preheat the oven to 425 degrees

2. 2

   In a medium pot , warm the broth over medium heat

3. 3

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

4. 4

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

5. 5

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

6. 6

   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

7. 7

   Season with salt and pepper

8. 8

   While the risotto is cooking , 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

9. 9

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