Beet Risotto Recipe
3 medium beets
3 1/2 cups of broth (chicken or veggie)
3 cups water
1 small onion (finely chopped)
2 cloves garlic (minced)
2 tbsp butter
2 cups Arborio rice
1/2 cup dry vermouth/white wine
1 tbsp balsamic vinegar
1 tsp salt
1/2 tsp black pepper
goat cheese (optional)
Put oven rack in middle position and preheat oven to 425°F.
Tightly wrap beets in foil and roast on a baking sheet until tender, about 1 1/2 hours. Let cool slightly. Peel the beets under running cold water. Place two of the beets in a blender or food processor and process briefly, until smooth. Dice the remaining beet into 1/2 inch cubes.
While beets are cooling, bring broth and water to a simmer in a 2- to 3-quart saucepan.
Heat butter in a wide, heavy pot over moderate heat. Cook the garlic and onion until softened and fragrant. Add the rice and cook, stirring constantly, for 1 minute.
Add wine and stir until absorbed, about 1 minute. Using a ladle, stir in 1/2 cup warm broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding warm broth, one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes.
Stir in beets, beet puree, vinegar, salt, and pepper and cook, stirring, until heated through.
You can top the risotto with goat cheese, dill, and/or cashews (optional).
**** bolded ingredients are part of this weeks food box!