Roasted Beet and Leek Risotto

Thanks to PrimeKO Japanese Steakhouse (New York) for sharing this recipe!

Ingredients:

1 cup Arborio or Carnerolli rice
2 tablespoons extra virgin olive oil or enough to evenly coat each grain of rice
1/2 large Spanish onion, peeled and minced
The white bottoms of 2 cleaned leeks, minced
(1 cup blanched broccoli florets)
1 medium red beet, skin off and small diced
1/2 cup of a decent dry white wine
2 cup chicken stock (or if keeping parve use vegetable stock or meat free chicken base)
1/2 cup beet juice
1/4 cup parve tofu cream cheese (optional)
1 tablespoon margarine (optional)
1 teaspoon herbs de province

Directions:

1. In a heavy guage skillet, heat the oil.
2. Sweat the onions and leeks until translucent.
3. Add the beets
4. Add your rice and coat evenly with the oil. Over low heat, slowly toast.
5. Deglaze with the wine stirring constantly. While stirring allow the wine to fully absorb.
6. Do the same with the stock, adding it in at least 3 parts constantly stirring (this agitates the natural starch molecules)
7. Add the beet juice stirring vigorously.
8. Take off the heat and stir in the blanched broccoli florets, tofutti cream cheese and margarine, add the herbs de province.

Parve. Serves 4

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