Serves 4
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }1 Bring the beets and chicken stock to a boil in a large saucepan and cook for 20 minutes or until the beets are tender. Process until smooth in a blender.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-6'); }); document.write(''); }2 Melt the butter in a large pan over medium heat. Fry the onion and garlic for 5 minutes or until soft.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-2'); }); document.write(''); }3 Add the rice and cook for 2 minutes. Add the wine and cook for another 2 minutes.
4 Pour the chicken stock (with the beetroot) in small portionsover the rice, about 80 ml at a time. Stir constantly – it takes about 20 minutes or until the risotto has absorbed all the stock but still is al dente and not mushy.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }5 Sprinkle with Parmesan and serve with scoops of sour cream and pepper.
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