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Creamy Beetroot Risotto

Yes, we thought the same thing, “Beets . . . in risotto?!?” Believe us, it works! The perfect side to simply grilled or roasted chicken, this delicious rice concoction is certainly a keeper. Plus, you finish it in the oven, so there is no need to stand over the stove stirring in ladle-fuls of chicken stock. Fresh, full of that wonderful beet flavor, and the most amazing color — yum!

Creamy Beetroot Risotto

17.5 oz. fresh beets
2 tbs. olive oil
knob of butter
1 onion, finely chopped
1 garlic clove, finely chopped
9 oz. risotto rice
½ cup white wine
3 cups hot vegetable or chicken stock
handful grated Parmesan cheese
4 tbs. sour cream
handful chopped fresh dill

Heat the oven to 350°F. Peel and trim the beets, then cut into wedges. Place on a foil-lined baking sheet, then toss with 1 tbs. oil and season. Bake for 1 hour, or until soft.

Meanwhile, heat the remaining oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic and cook 3-5 minutes, or until translucent. Stir in the rice until well coated, then pour in the wine and let the mixture bubble for 5 minutes.

Stir in the stock, cover and place in the oven cook for 15 minutes, until the rice is soft. Remove the beets from the oven. Whiz ¼ of them to make a purée and chop the remaining into small pieces. Stir the beets, along the cheese through the risotto. Serve dolloped with sour cream and sprinkled with dill.

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