Roasted Beet and Asiago Risotto

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  • Makes: 6 servings
  • Serving Size: 1 cup each
  • Makes: 6 cups
  • Prep: 30 mins
  • Roast: 40 mins to 45 mins 375°
  • Cook: 30 mins

Roasted Beet and Asiago Risotto

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Directions

  1. Preheat the oven to 375 degrees F. Wash and peel beets. Cut each beet into eight wedges. Place in a 13x9x2-inch baking pan. Toss with the olive oil, salt, and 1/4 teaspoon pepper. Cover the pan tightly with foil. Roast for 20 minutes. Remove foil from the pan; stir beets gently. Roast, uncovered, for 20 to 25 minutes more or until tender. Set six wedges aside as a garnish.
  2. Meanwhile, in a large saucepan cook the onion in hot butter until tender. Add the garlic; cook and stir for 30 seconds. Add rice; cook and stir for 2 minutes more. Remove from heat. Stir in the Prosecco. Add the chicken broth, thyme sprigs, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift lid). Remove from heat. Let stand, covered, for 5 minutes. (Rice should be tender but slightly firm and mixture should be creamy.)
  3. Remove and discard thyme sprigs. Stir in the 18 beet wedges and the 1/4 cup Asiago cheese. Transfer mixture to a serving bowl. Garnish with reserved beet wedges, thyme leaves, and Asiago shavings.
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Nutrition Facts (Roasted Beet and Asiago Risotto)

  • Per serving:
  • 309 kcal ,
  • 10 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 20 mg chol. ,
  • 695 mg sodium ,
  • 45 g carb. ,
  • 4 g fiber ,
  • 9 g sugar ,
  • 9 g pro.
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