Beet Risotto

Directions

1. 1
   Preheat the oven to 425 degrees.
2. 2
   In a medium pot, warm the broth over medium heat.
3. 3
   In a large skillet or medium dutch oven, heat 3 tablespoons olive oil over medium high heat.
4. 4
   Stir in the rice to coat with the oil, toast for 2 minutes.
5. 5
   Add the beets, onion and garlic and cook until softened, about 5 minutes.
6. 6
   Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
7. 7
   While the risotto is cooking, you can roast 1 pound trimmed asparagus (cut on diagonal into 1 inch pieces) with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes.
8. 8
   Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.