Beet Risotto With Roasted Asparagus And Ricotta Salata

Name: Beet Risotto With Roasted Asparagus And Ricotta Salata
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice; 454 grams asparagus, trimmed and cut on a diagonal into 1-inch pieces; 1 liters vegetable or chicken broth; 5 Tbsps extra virgin olive oil (EVOO), divided; 2 garlic cloves, chopped; 118 milliliters dry red wine if you are using red beets and white wine if you are using golden beets; 2 baseball-size red or golden beets, peeled and cut into 1-inch cubes; 227 grams ricotta salata, crumbled; 4 servings Salt and pepper; 1 small yellow or red onion, chopped

Beet Risotto With Roasted Asparagus And Ricotta Salatan is a gluten free and vegetarian main course. One serving contains 600 calories, 17g of protein, and 26g of fat. This recipe serves 4. It will be a hit at your Easter event. Head to the store and pick up arborio rice, asparagus, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes around 55 minutes.