Anyone who knows me can tell you that I am limited in my enjoyment of beets. They have to be cooked just right or they are too sweet. But I know they are rich sources of magnesium and potassium so I try to include them in my diet. This dish makes it easy.
Makes 3-4 servings
Preheat oven to 425o. Wet a sheet of parchment paper and wring to remove excess water. Lay 2 squares 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 ½ 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 sauté for 2-3 minutes. Stir in rice and sauté for 1 minute. Stir in wine and cook over low heat, stirring constantly, until the wine is absorbed. Begin adding warm water, by the quarter cup 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.