Roasted Beet and Leek Risotto
- Yield: 4 servings
1 cup arborio rice
2 Tbsp extra virgin olive oil
½ large Spanish onion peeled and minced
The white bottoms of 2 cleaned leeks, minced
1 medium red beet, skin off and diced
½ cup dry white wine
2 cup chicken or vegetable stock
½ cup beet juice
1 tsp herbs de provence
¼ cup pareve tofu cream cheese (optional)
1 Tbsp margarine (optional)
In a heavy skillet, heat the olive oil. Sautee the onions and leeks until soft and translucent. Add the beets and continue to stir.
Add your rice and coat evenly with the oil.
Over low heat, slowly toast the rice in the oil and vegetable mixture. Deglaze with the white stirring constantly. While stirring allow the wine to fully absorb into the rice mixture.
Continue to repeat with the stock, adding the liquid in at least 3 parts constantly stirring. Add the beet juice stirring vigorously.
Take off the heat and stir in the tofutti cream cheese and margarine, add the herbs de province.