Beets are one of my favorite vegetables, and I use them in a variety of ways in my kitchen; in my favorite orange, carrot and beets morning juice, as a natural red/pink food colorant, in beet and potato gnocchi, and in one of our house favorites, an easy beet caprese salad. So why not roast some beautiful farmer’s market beets, puree them and add them to a risotto recipe for extra yumminess and a colorful cuteness. Ingredients: 1 cup pureed roasted beets (wash and wrap 2 small beets with foil and roast for 35-40 min, peel and puree in a small food processor) 1 cup of arborio rice 1/3 cup of white wine 2.5 cup…
