Roasted Beet Risotto

Ingredients for Roasted Beet Risotto

• 3 medium beets (675g with greens), trimmed, leaving 1 inch of stems attached

• 850ml reduced-sodium chicken broth (850ml )

• 725ml water

• 1 small onion, finely chopped

• 2 matskedar olivolja

• 475ml Arborio rice (400g)

• 120ml dry white wine

• 1 tesked salt

• 1/2 teaspoons black pepper

• 30g finely grated Parmigiano-Reggiano (120ml )

• Garnish: Parmigiano-Reggiano shavings, made with a vegetable peeler

Put oven rack in middle position and preheat oven to 218°C.

Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.

When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.

While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.

Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 120ml broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 120ml 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. (Reserve leftover broth.)

Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.

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