Rosy Beet Risotto

1. Preheat oven to 350 degrees F. Place beets in center of 18-inch square of heavy foil. Drizzle with 1 tablespoon olive oil. Fold together opposite edges of foil in double folds, allowing room for steam to build. Roast 1 hour or 15 minutes or until tender. Cool 30 minutes. Carefully open packet. Remove beets; gently transfer liquid to measuring cup; add water to equal 1/2 cup. Pour liquid in medium saucepan. Cut beets in wedges.

2. In 3-quart saucepan cook onion in remaining oil over medium heat until tender; add rice. Cook and stir 5 minutes. Stir in dried basil, if using.

3. Meanwhile, add broth to beet liquid in saucepan. Bring to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes).

4. Stir in any remaining broth. Cook and stir just until rice is tender and creamy.

5. Add beets; heat through. Remove rice from heat; stir in half of cheese, snipped basil (if using), and salt and pepper to taste. Sprinkle remaining cheese and basil leaves.