INGREDIENTS

• 3 small red beets, peeled and divided
• 1 cup rosé wine, room temperature
• 2 tablespoons extra virgin olive oil
• 1 onion, diced
• ½ orange zested and juiced
• 1 cup Arborio rice
• 3 cups low sodium chicken broth, room temperature
• 1 teaspoon salt
• 1 cup grated parmesan cheese
• 1 tablespoon butter

DIRECTIONS

Cube 2 beets and in add to a small blender or food processor with 1 cup wine and puree until smooth, set aside. Using a sharp knife or mandolin, thinly sliced remaining beet and set aside for garnish.

In a large skillet heat olive oil over medium heat and add onion, stirring and cooking until translucent, about 5 minutes. Add orange zest and rice and toast for 1-2 minutes. Then add orange juice and beet/rosé mixture and stir until mostly evaporated.

Add stock, a ½ cup at a time, stirring continuously until absorbed.

Season with salt, cheese and butter.

Serve while hot with thinly sliced beets.