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Zinfandel Risotto With Roasted Beets And Walnuts

By Sunset
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1 pound baby or large red beets (about 3 lbs. if buying with greens)

4 tablespoons extra-virgin olive oil, divided

1/2 cup walnut halves

2 cups Zinfandel or other fruity red wine

1 qt. reduced-sodium vegetable broth

1 small onion, chopped

2 cups Carnaroli, Vialone Nano, or arborio rice*

2 tablespoons unsalted butter

1 teaspoon freshly grated nutmeg

1 cup grated parmigiano-reggiano cheese, divided

Salt and freshly ground black pepper

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