Zinfandel Risotto with Roasted Beets and Walnuts

Zinfandel-risotto-su-1853919-l

(3) Course Main Dishes Total Time 2h

Ingredients in this Recipe

1 cup grated parmigiano reggiano cheese, divided
1 pound baby or large red beets (about 3 lbs. if buying with greens)
1 qt. reduced sodium vegetable broth
1 small onion, chopped
1 teaspoon freshly grated nutmeg
1/2 cup walnut halves
2 cups Carnaroli, Vialone Nano, or Arborio rice*
2 cups Zinfandel or other fruity red wine
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil, divided
Salt and freshly ground black pepper

Recipe Preparation

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