Roasted Beet Risotto

Ingredients

• 3 ½ cups reduced-sodium chicken broth
• 3 cups water
• 1 small onion
• 2 tablespoons olive oil
• 2 cups Arborio rice
• ½ cup dry white wine
• 1 teaspoon salt
• + 4 more ingredients
• • ½ teaspoon black pepper
  • Parmigiano-Reggiano shavings
  • 1 ounce finely grated Parmigiano-Reggiano
  • 3 medium beets (1 1/2 lb with greens)

Put oven rack in middle position and preheat oven to 425°F. 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 hours. Cool to warm in foil package, about 20 minutes. When beets are cool enough to handle, peel them, discarding stems and root ...

View full recipe at Epicurious