Beet Risotto with Lemony Roasted Asparagus
 
Makes 4 to 6 servings
Ingredients
  • 32 ounces low-sodium chicken broth
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 cups grated peeled red beets (about ½ pound)
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1½ cups short-grain rice
  • 1 tablespoon minced garlic
  • ¾ cup dry white wine
  • 1 cup freshly grated Parmesan cheese, plus more to serve
  • 2 tablespoons unsalted butter, cubed
  • 2 tablespoons chopped fresh parsley, plus more to serve
  • 2 teaspoons chopped fresh thyme
  • Lemony Roasted Asparagus (recipe follows) and lemon, to serve
Instructions
  1. In a small saucepan, bring broth and 1 cup water to a boil over medium-high heat; reduce heat, and simmer.
  2. In a large sauté pan, heat half of oil over medium heat. Add beets; cook, stirring occasionally, until beets have released their liquid; reserve half of the beets. Add onion, celery, salt, pepper and remaining oil to saucepan; cook until vegetables are tender and translucent, 3 to 5 minutes. Add rice, and cook, stirring constantly, until rice is translucent around the edges, about 3 minutes.
  3. Add garlic, and cook until fragrant, about 30 seconds. Add wine, and cook, stirring constantly, until liquid is absorbed, 2 to 3 minutes. Add simmering broth mixture, ½ cupat a time, and cook, stirring constantly, letting liquid absorb after each addition, until rice is tender and creamy. Stir in reserved beets, Parmesan, butter, parsley, and thyme until well combined. Serve immediately with Lemony Roasted Asparagus, parsley, Parmesan, and lemon wedges.
Recipe by Louisiana Cookin' at https://louisianacookin.com/beet-risotto-with-lemony-roasted-asparagus/