Baby Beet Risotto

This should also get you in the mood for fall!

Baby Beet Risotto

By Suz

1 ½ cups Arborio rice

1 tablespoon vegetable or olive oil

1 quart veggie broth

1 cup red wine

2 bunches of baby beets, trimmed, peeled and quartered

1-2 T brown grainy mustard or country mustard

1 cup Sheep’s milk romano cheese, grated (very tasty addition, but can be left out for a vegan recipe)

Salt and pepper to taste

1. heat vegetable oil in medium sauce pan over med-high heat. Add rice to the oil, stirring until coated with oil.
2. meanwhile, bring the veggie broth to a boil, then turn heat to low and continue to simmer.
3. While soup is heating, put beets in boiling water. Boil until al dente, about 15-20 minutes. Remove beets from water, reserving the cooking water.
4. add the wine to the rice, stirring often, until most of the liquid is absorbed. Add broth, one cup at a time, stirring often until most of the liquid is absorbed. Continue adding broth and stirring until the broth is gone. Should take about 20 minutes
5. take 1 cup (or more if needed) of the reserved beet water and add to the rice, stirring until the liquid is absorbed and the rice is al dente. Add more water if needed.
6. remove rice from heat. Stir mustard into the rice. Add the cheese and stir until well- combined.
7. add the beets to the risotto and mix- in gently
8. salt and pepper to taste