Red Beet Risotto

Name: Red Beet Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 arborio rice (or 1 cup cup pearl barley); 3 mediums beets, peeled and cut into 1/4 inch dice (about 2 cups); 1 liters chicken stock, heated over medium heat; 118 milliliters dry white wine; 59 milliliters extra virgin olive oil; 1 medium onion, cut into 1/4 inch dice (or enough tiny onions to equal about 1 cup diced); 118 milliliters freshly grated parmesan cheese; 4 Tbsps unsalted butter (1/2 stick); 118 milliliters walnut halves, toasted, for sprinkling on top

Red Beet Risotto is a gluten free main course. This recipe serves 4. One serving contains 559 calories, 17g of protein, and 42g of fat. If you have wine, extra virgin olive oil, chicken stock, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.