Sweet Beet Heart Risotto

Recipe from The Vegan Pact.

2 3/4 cups vegetable broth

2 cups fruity or red wine (sangria or pinot noir are good)

4 medium beets, scrubbed and sliced

1 cup organic Arborio rice

1 cup shredded Daiya cheese (optional-makes it alot creamier though!)

1 yellow onion, chopped

1/2 cup chopped organic walnuts

4 cloves garlic, minced

3 tbsp olive oil, divided

1 tbsp honey or liquid sweetener

1 tsp sea salt

1/2 tsp black pepper

• Preheat oven to 375 degrees
• Toss beets in 1 tbsp oil, honey, salt and pepper and lay on a baking sheet
• Bake at 375 degrees for 15 minutes on each side
• In a saucepan, cook onions and garlic in 2 tbsp oil over medium heat for 8 minutes
• Meanwhile, combine broth and wine in a smaller saucepan and bring to a boil-reduce to simmer after it reaches a boil
• Add rice to onions and garlic and cook for 5 more minutes, stirring frequently
• Begin adding in wine/broth mixture one cup at a time, and stirring frequently until liquid is absorbed
• Keep adding liquid one cup at a time, until it is all absorbed
• Once done, remove from heat and pour into bowl and stir in cheese
• When beets are cooked, remove from oven and dice
• Add to risotto and stir well
• Smush risotto into heart shaped cookie cutters and serve

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