Beet Risotto

 

Beet Risotto

Ingredients
1 pound raw beets
2 tablespoons olive oil
1 large shallot, finely chopped- or use a small onion cone #2
2 garlic cloves, minced or grated cone #1
1/4 cup dry white wine (Sauvignon blanc, pinot grigio are nice)
1 cup Arborio rice
3 1/2 cups veggie broth  (or water and one teaspoon or cube veggie bouillon)
3/4 teaspoon salt
1/4-1/2 teaspoon black pepper ( it really complements the beets- )
2- 4 ounces vegan feta
1/2 cup fresh dill
1/2 cup toasted walnuts- 
Instructions

1. Prep the beets. Dice with cone #3
2. Add all the rice, broth beets, shallots, garlic, wine, olive oil to the EOS.
3. Start the risotto on medium heat 350 degree
4. Adjust flavor with more salt and pepper if needed. Mix in vegan feta (alternatively, just garnish on top) and dill. 
5. Serve with optional cooked beet greens and toasted walnuts.