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Roasted Beet Risotto

Roasted Beet Risotto
Photo by Sang An

Ingredients

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

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

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