Creamy Golden Risotto

Cut the roots off of the Carrots (3) and Golden Beets (3). Poke a few holes in the veggies with a fork, add 1/4 cup water to a microwave-safe dish, cover them with a paper towel and cook in a microwave oven on high for 5 minutes, then let cool.

Once carrots and beets are cool enough to handle, peel them and roughly chop them up. Add them to a food processor with 1/2 cup Vegetable Stock and Butter (1 Tbsp). Pulse this mixture until it is really smooth and creamy.

To start the risotto, cook White Onion (1/2) and Garlic (4 cloves) in Butter (2 Tbsp) over medium heat until soft.

After the onions have softened, add the Arborio Rice (1 1/2 cups) and let it cook over medium heat for about 90 seconds. After the rice is dry cooked, add the Dry White Wine (1/2 cup) to the skillet and use the liquid to scrape up any bits. It’ll cook off quickly.

Slowly add Vegetable Stock (8 cups) to the risotto and stir it as the rice absorbs the stock. Add about 3/4 cup stock at a time and stir it into the rice.

Once the rice is mostly cooked (taste it constantly), add in the veggie puree!

Once the puree is added the risotto should be mostly cooked. You should need to add just one last ladle of stock to finish it off. The finished rice should have a very tiny bite to it but be mostly smooth and creamy. To finish, add Parmesan Cheese (1 cup), Salt (to taste), and Ground Black Pepper (to taste) to the risotto.

Serve up the risotto while it is warm and creamy with Fresh Oregano (to taste), chopped beets, and extra cheese! Enjoy!