Beet Risotto

You can use boxed arborio rice that is ideal for risotto to make this recipe.

Ingredients

3 medium beets, trimmed 3 1/2 cups vegetable broth 3 cups water 1 small onion, finely chopped 2 cloves garlic, minced 2 tablespoons butter (or oil) 2 cups arborio rice 1/2 cup dry white wine 1 tablespoon balsamic vinegar 1 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons fresh chopped thyme

Instructions

Put oven rack in center of oven and preheat oven to 425 degrees. Tightly wrap beets in foil and roast on a baking sheet until tender, about 1 1/2 hours. Let cool slightly. Peel the beets under running cold water. Place one of the beets in a blender or food processor and process briefly, until somewhat smooth. Dice the remaining two beets into 1/2-inch cubes (medium dice). While beets are cooling, heat butter (or oil) in a wide, heavy pot over moderate heat. Cook the garlic and onion until softened and fragrant. Add the rice and cook, stirring constantly, for 1 minute. Add wine and stir until absorbed, about 1 minute. Add broth and simmer briskly, stirring constantly, until broth is absorbed, 18 to 22 minutes. Stir in beets, vinegar, salt, pepper and thyme and cook, stirring, until heated through and creamy. For our current menu, we finish with the addition of fresh peas and optional grilled shrimp.