Beet Risotto
3 to 4 medium beets, washed
1 tablespoon olive oil
1 medium red onion, chopped fine
2 cloves of garlic
1 1/2 cups arborio rice
4 cups hot water
1/2 cup dry white wine
1/2 teaspoon pepper
1/2 teaspoon salt
Washed, chopped beet greens (optional)
2 tablespoons chopped fresh parsley
6 tablespoons grated romano cheese
Preheat oven to 375F. Wrap beets in aluminum foil and place in a baking pan. Roast for 45 to 50 minutes, until beets are tender. Remove from oven and unwrap beets, allow to cool a bit, peel the skins away and dice the beets.
Heat oil in large saucepan, add the onion and garlic, sauté for 4 minutes. Add rice, 2 cups hot water, wine and dried seasonings. Cook uncovered over low heat for 10 minutes, stirring frequently. Stir in beets (along with optional beet greens, if desired), remaining 2 cups of hot water and parsley. Cook 10-12 minutes, continuing to stir until the rice is tender. Remove from the heat and stir in the cheese. Let stand for a few minutes before serving.
Serves 4.
Adapted from Vegetarian Rice Cuisine by Jay Solomon.