Beet Risotto

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Ingredients

7 cups chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water

4 tablespoons unsalted butter

1/4 cup extra-virgin olive oil

1 large sweet onion, finely chopped

2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish

3 cups arborio rice (1 1/4 pounds)

6 ounces young pecorino cheese, freshly grated (1 1/2 cups)

2 teaspoons poppy seeds, plus more for garnish

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