This vibrantly coloured risotto is beautiful and delicious.
Makes 4 to 6 servings
1. Wrap beets in a single layer in aluminum foil. Place in a preheated 400F oven and roast until beets are tender when pierced with the tip of a knife - about one to two hours depending on size of beets.¬†Unwrap, cool and rub off skin. Dice.
2. Heat oil in a deep medium sized skillet or Dutch oven.¬†Add onions and garlic and cook gently a few minutes. Add rice and coat with onions and oil cooking a few minutes. Meanwhile, heat stock in a saucepan.
3. Add one ladleful of stock, stirring constantly, cook until all the liquid has been absorbed or has evaporated.¬†Then, still stirring, add 1/2 cup stock at a time, waiting until the pan is almost dry before adding the next batch. It should take about 15 to 20¬† minutes to add all the liquid, cooking on medium to medium high heat.¬†Add more liquid if necessary or stop adding liquid if the rice is tender before all the liquid is used. Rice should be just barely tender.
4. Stir in beets when rice is almost done. Add salt and pepper to taste. Stir in butter and cheese and sprinkle with parsley and cheese.