Beet Risotto With Coconut Milk

• 2 beets cooked
• 1 orange juice
• 6 3/4 tablespoons olive oil
• 1 onion chopped
• 2 garlic cloves chopped
• 1 1/2 cups risotto rice
• 6 3/4 tablespoons white wine
• 3 3/4 cups vegetable stock or water
• 1 3/8 tablespoons butter
• 1 5/8 tablespoons grated Parmesan cheese
• salt to taste
• coconut milk to taste

1. Mash the beets with orange juice, set aside.
2. In a pan with olive oil, saute the onion and garlic.
3. Add the rice, stir, and then cool down with the white wine. Slowly add the vegetable broth, without stirring, but rather, simply swirling in the pan constantly.
4. After the rice is cooked and creamy, remove from heat, and gradually add the beet puree, butter, and grated cheese.
5. Mix all the ingredients gently.
6. Serve the rice with a little coconut milk.

beets cooked, orange juice, olive oil, onion, garlic, risotto rice, white wine, vegetable stock, butter, parmesan cheese, salt, coconut milk

Taken from www.yummly.com/recipe/Beet-Risotto-with-Coconut-Milk-898016 (may not work)