Beet Risotto

Recipe by MA HIKER
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 feta & asparagus if desired.
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