Based on BBC Good Food Recipe
So creamy, delicious and what a color! A great different way to enjoy your beets.
2 lb (approx) cooked beets (either previously roasted, or boiled)
4 Tablespoons Lard
2 Onions, chopped
2 Garlic cloves, chopped
2 C risotto rice
1 C white wine
6 C hot stock/bone broth
A couple of handfuls of grated Parmesan cheese
1/2 C Sour Cream
Heat oven to 325.
Heat the lard in a large ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the lard. Pour over the white wine, then let the mixture bubble away for 5 mins.
Stir well, then pour over the stock/bone broth. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Whizz ¼ of the beets (in a food processor or with a hand held blender) to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beet purée and chopped beetroot through the risotto, then serve with some sour cream and extra Parmesan on top.