Beet Risotto

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HuffPost Taste
Nutrition per serving    (USDA % daily values)
CAL
563
FAT
60%
CHOL
9%
SOD
99%

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Ingredients for 4 servings

2 tablespoons olive oil

1 onion, chopped

3 1/2 cups beets, peeled and cut inot 1/2-inch cubes

1 1/2 cups Arborio rice

2 ounces white wine

4 to 6 cups Vegetable Stock, heated to a boil, then simmering (*see recipe, below)

2/3 sprigs fresh thyme

1/2 cup grated Parmesan cheese

soft goat cheese

1/4 cup hazelnuts, roasted and chopped

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