Looking for a new way to enjoy those amazingly delicious beets from the Farmer’s Market?  Give this one a try with arborio rice for a traditional risotto or Farro for a slightly healthier version.

{Roasted Beet Farro Risotto}

Ingredients

• 2 large beets with greens
• 1 tablespoon butter
• 1 small onion (diced)
• 3 cups chicken broth
• 1/2 cup white wine
• 1 cup uncooked farro
• garlic powder
• dried rosemary
• salt & pepper (to taste)
• 1/4 cup grated parmesan cheese
• 2 tablespoons crumbled gorgonzola cheese

Directions

1.  Preheat oven to 400 F. Remove greens from beets, wash, chop & set aside. Peel beets using a vegetable peeler and cut into small cubes. Create a small pouch out of aluminum foil and place the beets in the foil. Drizzle with olive oil and season with salt, pepper & a little dried rosemary. Crimp the top of the foil to create a closed pouch. Roast beets for 30-40 minutes or until soft.

2.  Heat broth in a small saucepan and bring to a boil. Meanwhile, heat butter in a medium cast iron pan over medium high heat. Add onions and cook for 5 minutes, stirring occasionally.

3.  Add farro to the onions and toast for a few minutes stirring often. Add the white wine and cook until reduced (a few minutes).

4.  Add boiling broth to the mixture and stir in salt, pepper, rosemary & garlic powder. Transfer to 400 F oven and cook for 35-40 minutes until liquid is absorbed & farro is cooked.

5.  Remove from oven and stir in parmesan cheese, gorgonzola & beet greens until wilted. Mix in the roasted beets and serve garnished with gorgonzola cheese.