Beet Risotto

By zboni

Ingredients

• 3 medium beets (1-1/2 lb. with greens) trimmed, leaving 1" of stems attached
• 3-1/2 cups reduced sodium chicken broth
• 3 cups water
• 1 small onion, finely chopped
• 2 Tbsp. EVOO
• 2 cups Aborio rice (14 oz)
• 1/2 cup dry white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 1 oz. finely grated Parmigiano-Reggiano (1/2 cup)
• Garnish: Shaved Parmigiano-Reggiano made with a vegetable peeler

Details

Servings 6

Preparation

Step 1

Put oven rack in middle position and preheat oven to 425F. Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender. 1-1/4 to 1-1/2 hrs. Cool to warm in foil package, about 20 mins.

When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2 inch cubes.

While beets are cooling, brink broth and water to a bare simmer in a 2-3 qt. saucepan. Keep at bare simmer, covered.

Cook onion in oil in a wide 4-6 qt. heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.

Add wine and simmer briskly, stirring constantly until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking. 18-22 mins. (Reserve leftover broth)

Stir in beets, salt & pepper (mixture will turn bright pink) and cook, stirring until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.

Garnish with shaved Parmigiano-Reggiano.