Roasted Beet Risotto
If you like beets, this delightfully gorgeous and sweet risotto with be right up your alley.
2 medium beets, rinsed well, do not peel
4 cups spring or filtered water
Extra virgin olive oil
1 small red onion, diced
1 cup Arborio rice, do not rinse
1/3 cup dry white wine
2-3 tablespoons unsweetened almond or soymilk
1-2 sprigs fresh parsley, finely minced, for garnish
Preheat oven to 425 degrees. Wet a sheet of parchment paper and wring to remove excess water. Lay 2 sheets of foil on a dry work surface with wet parchment on top. Lay beets on paper and wrap tightly. Bake until beets are tender, 1-1 1/2 hours. Cool slightly before opening foil. When the beets are cool enough to touch, peel and dice. Set aside.
Make the risotto. Place water, with a pinch of salt over low heat, covered and keep it warm during cooking. Place a small amount of oil and onion in a deep skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 2-3 minutes. Stir in rice and sautee for 1 minute. Stir in wine and cook over low heat, stirring constantly, until the wine is absorbed.
Begin adding warm water, by the ladle to the rice, stirring frequently and only adding more water as it is absorbed. Continue this process until the rice is creamy and tender, about 25 minutes. Stir in beets, salt to taste and milk and cook, stirring until any remaining liquid is absorbed. Transfer to a serving bowl and garnish with fresh parsley.
Makes about 4 servings.