Beet and white wine risotto

1.Wash and dry all produce.

2.Have and small dice the shallot.

3.Rough chop the curly

4.Mince the garlic.

5.Have and DC the lemon.

6.Peel and grate the beatsover a paper towel.

7.In a medium pot, heat the butter over mediumuntil melted.

8.Add the garlic and shallot. Cook for one minute, stirring frequently, fragrant.

9.Add the white wine and cook for one minute to reduce by .

10.At the beats, arboreal, rice, vegetable stock, reduction, and one and 1/3 cupsof warm water. Seasoned with salt and stir well to combine. Bring to a boil over high heat.

11.Once boiling cover with a fitting lid and reduce the heat to medium low. Cook for 16 18 minutes until the water has been absorbed and the rice is tender,but still firm to the bite.

12.Meanwhile, in a small bowl, whisk cream and juice from 1/2 of the lemon. Save the remaining lemonfor a future creation.

13.Plate, the beat risotto and swirl the lemon cream Sprinkle the curly parsley and walnuts.