Zinfandel Risotto with Roasted Beets and Walnuts

Name: Zinfandel Risotto with Roasted Beets and Walnuts
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Carnaroli, Vialone Nano, or Arborio rice; 1 teaspoon freshly grated nutmeg; 4 Tbsps extra-virgin olive oil, divided; 1 small onion, chopped; 237 milliliters grated parmigiano-reggiano cheese, divided; 454 grams baby or large red beets (about 3 lbs. if buying with greens); 473 milliliters Zinfandel or other fruity red wine; 6 servings Salt and freshly ground black pepper; 2 Tbsps unsalted butter; 1 quart reduced-sodium vegetable broth; 118 milliliters walnut halves

Zinfandel Risotto with Roasted Beets and Walnuts might be just the main course you are searching for. This gluten free recipe serves 6. One serving contains 595 calories, 13g of protein, and 24g of fat. From preparation to the plate, this recipe takes approximately 2 hours. It is a rather inexpensive recipe for fans of Mediterranean food. Head to the store and pick up salt and pepper, butter, walnut halves, and a few other things to make it today.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Trim any beet greens (save for another use) and wash beets. Put beets in a baking pan and drizzle with 1 tbsp. oil. Cover with foil and bake until tender, about 1 hour.

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Beet Greens

Beet

Cooking Oil

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Let cool until cool enough to handle, then peel and cut into 1/2-in. wedges.

Meanwhile, spread walnuts on a baking sheet and toast on another rack of oven until golden, about 8 minutes.

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Walnuts

Spread

Toast

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Baking Sheet

Oven

Let cool, then chop coarsely and set aside.

Bring wine and broth to a simmer. Meanwhile, heat remaining 3 tbsp. olive oil in a wide, heavy-bottomed pot over medium heat.

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Olive Oil

Broth

Wine

Equipment you will use

Pot

Add onion and cook, stirring often, until translucent, about 7 minutes.

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Onion

Stir in rice and cook until just beginning to stick to bottom of pan, 2 to 4 minutes.

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Rice

Equipment you will use

Frying Pan

Add 1 cup wine mixture and cook, stirring, until liquid is almost absorbed.

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Wine

Add another 1/2 cup wine mixture and cook the same way. Continue adding wine mixture 1/2 cup at a time, cooking and stirring until each addition has been absorbed before adding the next, until all of it has been used and rice is almost tender to the bite, about 20 minutes. (Use hot water if you run out of wine.)

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Water

Rice

Wine

Remove pan from heat and add butter, nutmeg, 1/2 cup cheese, and the beets. Stir quickly, cover, and let sit 4 to 5 minutes.

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Butter

Cheese

Nutmeg

Beet

Equipment you will use

Frying Pan

Stir in salt and pepper to taste and transfer to a large, shallow serving bowl or platter.

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Salt And Pepper

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Bowl

Sprinkle with remaining 1/2 cup cheese and the toasted walnuts.

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Walnuts

Cheese

*Arborio rice is widely available; for the other two, check specialty grocery stores.

Ingredients you will need

Arborrio Rice

Make ahead: Up to 1 day.

Heat only 1 cup wine with the broth in step Cook rice through step 4, but do not add any hot water (rice will still be quite crunchy).

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Broth

Water

Rice

Wine

Spread rice on a rimmed baking sheet. Cover and chill. Fifteen minutes before serving, bring remaining 1 cup wine to a simmer and warm the chilled risotto in a large pot over medium heat.

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Spread

Rice

Wine

Equipment you will use

Baking Sheet

Pot

Add 1/2 cup hot wine at a time to risotto and cook, stirring, letting each addition be absorbed before adding the next, until rice is almost tender to the bite, 8 to 10 minutes (use hot water if you run out of wine). Continue with recipe from step

Ingredients you will need

Water

Rice

Wine