• 1 lb Whole Red Beets

• 4 C Chicken Stock

• 3 Tbsp Olive Oil

• 1 Shallot

• 2-3 Cloves Garlic

• 1 ½ C Arborio Rice

• ½ C White Wine (can sub for more Chicken Stock)

• ½ C Parmesan or Romano Cheese (grated)

• Salt and Pepper (to taste)

• Parsley (to garnish)

Gather the ingredients.

Preheat oven to 400° F.

Cut off beet leaves near the tip of the beet (save the beet greens for another use) and scrub beets well.

Toss the beets in 1 Tbsp of olive oil, then place on a sheet pan and roast in the oven for 40-60 minutes (depending on the size of beets) until beets are fork tender. Check beets every 20 or so minutes to make sure one side of the beet is not over cooking.

Remove beets from oven and let cool enough to handle. Once cooled, remove the skins and place all but 1 beet in a blender with ¼ C of the chicken stock and puree. Slice or dice the remaining beet and set aside to garnish later.

Heat the stock and beet puree to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a large, heavy-bottomed skittle or saucepan, heat the remaining oil on medium to medium low.

Once oil is heated, add the shallot and sauté for 1-2 minutes, then add the garlic for another 1-2 minutes until garlic is fragrant.

Add the rice to the shallot and garlic and stir to coat the grains with the oil. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.

Add the wine and cook for 2 minutes (skip this step if you are only using chicken stock).

Add a ladle or two of hot chicken stock & beet puree liquid to the rice and stir until the liquid is fully absorbed, stirring occasionally to prevent rice from sticking. When the rice appears almost dry (this should take 5-10 minutes if it happens too quickly turn the heat down)

Continue adding the stock mixture, a ladle or two at a time, for 25 to 30 minutes and the or until the grains are tender but still firm to the bite, without being crunchy. Check seasoning and adjust with salt & pepper.

Serve immediately topped with reserved beets, Parmesan or Romano cheese, and chopped parsley.

Note: This cannot be rushed, you need to be constantly watching this so it does not burn or over cook. Do not turn the heat up expecting the rice to absorb the stock faster it will not!