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Title: Roasted Beet Risotto

4 - medium beets, washed
4 C vegetable stock
2 T olive oil
1/4 C onion, finely chopped
1 1/2 C arborio rice
2 - large cloves garlic, finely chopped
1/2 C dry white wine
1/2 t salt
1/4 t ground black pepper
2 T fresh flat-leaf parsley, chopped

Preheat the oven to 375° F.

wrap the beets in aluminum foil and place in a baking pan. roast 45-50 minutes, or until tender. Remove from oven and unwrap. Set aside to cool slightly. Peel off skins and cut into cubes. Set aside.

Bring the broth to a simmer in a large pot. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for 2-3 minutes. Add the rice and saute another 2 minutes.

Add the wine and cook, stirring constantly, until almost all the wine has been absorbed. Add 1/2 cup of the simmering broth and cook, stirring constantly, until almost all the liquid has been absorbed. Continue adding the simmering broth by 1/2 cup repeatedly for about 15 minutes.

Add the reserved beets, salt, and pepper, and another 1/2 cup of the broth, stirring constantly. Continue adding broth until the mixture is creamy, the rice is tender, and almost all the liquid has been absorbed.

Remove from the heat and stir in the parsley.

From Vegan Italiano
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