Chicken And Beet Risotto

• 1 None large beet
• 2 tbsp olive oil
• 8.75 oz chicken breast, chopped
• 1 None onion, finely chopped
• 1 clove garlic, finely chopped
• 4 sprigs fresh thyme
• 14 oz Arborio rice
• 1/2 cup white wine
• 6 cups hot chicken stock
• 3.5 oz feta cheese, chopped
• 1 1/2 cups baby arugula

1. Preheat oven to 350u0b0F. Wrap beet in foil and bake for 1 hour, or until tender when pierced with a skewer. When cool enough to handle, peel skin then cut into small cubes.
2. Meanwhile, heat 1 tbsp oil over high heat. Cook chicken for 5-7 mins, until browned and cooked through. Set aside. Add remaining oil and saute onion, garlic and thyme over medium heat for 3 mins. Add rice and cook for 1 min. Add wine and cook for 1 min, stirring, until absorbed. Add hot stock, 1 cup at a time, stirring between additions, until almost all liquid absorbs. Return chicken to pan and season. Add feta.
3. Serve topped with beet and arugula.

beet, olive oil, chicken, onion, clove garlic, thyme, rice, white wine, chicken, feta cheese, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/24027 (may not work)