Beet Risotto

edf_0904_beetrisotto_vert

INGREDIENTS

  • 2 teaspoons olive oil
  • 1 small onion, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups reduced-sodium chicken broth, heated
  • 2 cups roasted beets, cut into 1/2-inch dice
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • Coarse salt and ground pepper

DIRECTIONS

  1. In a heavy medium saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 10 minutes.
  2. Add rice; stir to coat. Stir in wine; cook until reduced by half, about 3 minutes. Add 1/2 cup broth; simmer, stirring, until almost all is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, stirring until liquid is absorbed before adding more, about 25 minutes total.
  3. Stir in beets, butter, and Parmesan; season with salt and pepper. Serve immediately.
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