Rosy Beet Risotto

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 medium beets (12 oz.)
• 3 tablespoons olive oil
• 1 medium red onion, chopped
• 1 1/2 cups arborio rice or 1 1/2 cups short-grain rice
• 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
• 28 ounces chicken broth
• salt & freshly ground black pepper
• fresh basil leaf, for garnish

Recipe

• 1 preheat oven to 350 degrees. place beets in center of an 18-in. square of heavy duty foil. drizzle with 1 tablespoon olive oil. fold together opposite edges of foil in double folds, allowing room for steam to build. roast 1 hour and 15 minutes, or until tender. cool 30 minutes. carefully open foil packet. remove beets; gently transfer liquid to measuring cup; add water to equal 1/2 cup. pour liquid in medium saucepan. cut beets into wedges.
• 2 in 3-quart saucepan cook onion in remaining oil over medium heat until tender; add rice. cook and stir 5 minutes. stir in dried basil, if using.
• 3 meanwhile, add broth to beet liquid in saucepan. bring to boiling. reduce heat and simmer. carefully stir 1 cup of hot broth into rice mixture. cook, stirring frequently, over medium heat until liquid is absorbed. then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth. this takes about 20 minutes.
• 4 stir in remaining broth, if there is any. cook and stir just until the rice is creamy and tender.
• 5 add beets; heat through. remove rice from heat; stir in half of cheese(optional) and basil (if using), and salt and pepper to taste. sprinkle with remaining cheese and basil leaves, if using them.