Beet+Risotto

Beet Risotto http://www.rachaelrayshow.com/food/recipes/beet-risotto/ Amanda Durocher 

Time to Prep: 45 mins Time to Cook: 30 mins Serves: 4 4 medium beets, scrubbed, stems and root ends trimmed and greens chopped and reserved for garnish 2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling Salt and freshly ground black pepper 2 cups water 1 quart chicken or vegetable stock (use vegetable to make it vegetarian) 1 tablespoon butter 1 medium onion, finely chopped 2 cloves garlic, finely chopped or grated 2 cups arborio rice 1/2 cup dry white wine or dry sherry 1/2 cup (2 or 3 handfuls) grated Parmigiano-Reggiano, plus additional
 * <span style="font-family: 'TimesNewRomanPS-BoldMT','serif';">INGREDIENTS **

<span style="font-family: 'TimesNewRomanPSMT','serif';">1. Preheat oven to 375ºF. <span style="font-family: 'TimesNewRomanPSMT','serif';">2. Place the beets on a large piece of aluminum foil and drizzle with some EVOO. 3. Season with salt and freshly ground black pepper and fold the foil into a pouch. 4. Roast the beets inside the pouch until tender, about 45 minutes. <span style="font-family: 'TimesNewRomanPSMT','serif';">5. When the beets are done roasting, remove them from the pouch and let cool for a few minutes. 6. When they're cool enough to handle, lightly rub the outside of them with a paper towel to remove the skins. 7. Transfer the beets to a food processor and puree them until smooth. 8. Reserve the puree until the risotto is finished cooking. <span style="font-family: 'TimesNewRomanPSMT','serif';">9. Bring the water and stock to a boil in a saucepot, then reduce heat to low to keep warm. <span style="font-family: 'ArialMT','sans-serif';"> 10. <span style="font-family: 'TimesNewRomanPSMT','serif';">Place a large skillet over medium-high heat with 2 tablespoons EVOO, 2 turns of the pan, and butter. 11. Add the onions and garlic, and sauté until the onions begin to get tender, 4-5 minutes. 12. Add the arborio rice and toast it in the pan, stirring constantly with the veggies, 2-3 minutes more. 13. Add wine or sherry and cook until the liquid has absorbed, 1 minute. <span style="font-family: 'ArialMT','sans-serif';"> 14. <span style="font-family: 'TimesNewRomanPSMT','serif';">Ladle about a third of the stock or broth into the pan with the rice and bring it up to a bubble, stirring constantly. 15. Simmer the mixture, stirring frequently, until all the liquid is absorbed, about 5 minutes. 16. Ladle another third of the remaining liquid and continue stirring the rice until that liquid has fully absorbed, 4-5 minutes. 17. Ladle in half of the remaining stock and stir the rice another 4-5 minutes. 18. Add in the beet puree and the rest of the stock and cook an additional 4-5 minutes, until the rice is //<span style="font-family: 'TimesNewRomanPS-ItalicMT','serif';">al dente //<span style="font-family: 'TimesNewRomanPSMT','serif';">. 19. Season with salt and freshly ground black pepper and stir in the Parmigiano-Reggiano.
 * <span style="font-family: 'TimesNewRomanPS-BoldMT','serif';">DIRECTIONS **

<span style="font-family: 'TimesNewRomanPSMT','serif';">NUTRITIONAL INFORMATION: <span style="font-family: 'TimesNewRomanPSMT','serif';">Calories Per serving: 412 (30% from fat) <span style="font-family: 'TimesNewRomanPSMT','serif';">Protein:14.1 g <span style="font-family: 'TimesNewRomanPSMT','serif';">Carbohydrates: 57.7 g <span style="font-family: 'TimesNewRomanPSMT','serif';">Saturated Fats: 4.9 g <span style="font-family: 'TimesNewRomanPSMT','serif';">Total Fat: 7.6 g