Sweet Beet Risotto

• 2 tablespoons olive oil
• 1/2 cup chopped yellow onion
• 3/4 cup Arborio rice
• 1/2 cup dry white wine
• 3 cups bottled borscht, heated
• 4 ounces Greek feta, crumbled
• 1 teaspoon grated lemon zest
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/4 cup parmesan cheese
• 1/4 cup minced parsley

1. In a heavy, 2 quart pot, heat the olive oil and quickly saute the onions. Stir in the Arborio rice and toast for one minute. Turn the heat to low and stir in the white wine. When wine is absorbed, gradually add the hot borscht, 1/4 cup at a time, stirring after each addition until all borscht is absorbed. Continue this process for 18 minutes. Turn off the heat. Stir in the lemon zest, garlic, salt, pepper, parmesan and parsley.

olive oil, yellow onion, arborio rice, white wine, bottled borscht, feta, lemon zest, garlic, salt, freshly ground black pepper, parmesan cheese, parsley

Taken from www.epicurious.com/recipes/member/views/sweet-beet-risotto-1200430 (may not work)