Zinfandel Risotto with Roasted Beets and Walnuts

Zinfandel Risotto with Roasted Beets and Walnuts
Photo by Rachel Weill

Ingredients

  • 2 cups Zinfandel or other fruity red wine
  • 1 qt. reduced-sodium vegetable broth
  • 1 cup grated parmigiano-reggiano cheese, divided
  • Salt and freshly ground black pepper
  • 2 cups Zinfandel or other fruity red wine
  • 1 teaspoon freshly grated nutmeg
  • ½ cup walnut halves
  • + 6 more ingredients
    • 2 tablespoons unsalted butter
    • 4 tablespoons extra-virgin olive oil, divided
    • 1 pound baby or large red beets (about 3 lbs. if buying with greens)
    • 1 small onion, chopped
    • 1 small onion, chopped
    • 2 cups Carnaroli, Vialone Nano, or Arborio rice*

1. Preheat oven to 375°. Trim any beet greens (save for another use) and wash beets. Put beets in a baking pan and drizzle with 1 tbsp. oil. Cover with foil and bake until tender, about 1 hour. Let cool until cool enough to handle, then peel and cut into 1/2-in. wedges. 2. Meanwhile, spread walnu...

View full recipe at My Recipes

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