Beet Risotto With Roasted Asparagus And Ricotta Salata

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
680
FAT
71%
CHOL
9%
SOD
8%

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Ingredients for 4 servings

6 cups vegetable or chicken broth

5 tablespoons extra virgin olive oil (EVOO), divided

1 1/2 cups arborio rice

2 baseball-size red or golden beets, peeled and cut into 1-inch cubes

1 small yellow or red onion, chopped

2-3 garlic cloves, chopped

1/2 cup dry red wine if you are using red beets and white wine if you are using golden beets

Salt and pepper

1 pound asparagus, trimmed and cut on a diagonal into 1-inch pieces

1/2 pound ricotta salata, crumbled

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