Beet Risotto

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1044
FAT
156%
CHOL
96%
SOD
28%

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Ingredients for 4 servings

4 medium beets, scrubbed, stems and root ends trimmed and greens chopped and reserved for garnish

2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling

Salt and freshly ground black pepper

2 cups water

1 quart chicken or vegetable stock

1 tablespoon butter

1 medium onion, finely chopped

2 cloves garlic, finely chopped or grated

2 cups arborio rice

1/2 cup dry white wine or dry sherry

1/2 cup grated Parmigiano Reggiano (2 or 3 handfuls) , plus additional

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