Beet RISOTTO

Serves 4-5

3 medium beets, washed and clean

1 ½ cup stock, vegetable or chicken

1 ½ cups water

1 tablespoon butter

½ small onion, finely chopped

4 cloves garlic

1 cup Arborio rice, white rice is fine too

¾ cup dry white rice

½ teaspoon salt

Pepper to taste

2-3 tablespoon butter

¼ cup grated Parmesan

In a medium covered saucepan, bring beets, stock and water to a boil.  Cook at a gentle boild until the beets are fork tender, 40-45 minutes.  Remove beet and let cool.  Continue the water and stock at a gentle boil. Peel skin from cooled beats and finely chop.  Set aside.

In a wide saucepan, over medium heat, heat oil.  Add onion and cook for 5 minutes. Add garlic and stir for 1 minute.  Add the rice, stirring to coat, and cook for 2-3 minutes.  Add wine and cook until all the liquid has been absorbed. Label one scoop of the beet stock into the rice and stir until the stock has been absorbed.  Continue to do this until all the stock has been used or until the rice is slightly aldente. Add the beets halfway through this process.  When rice is cooked, season with salt and pepper, butter and Parmesan cheese.