Roasted Beetroot and Artichoke Risotto

• 4 large unpeeled beetroot (500g), stems and leaves trimmed, cut into wedges
• 400g can artichoke hearts, drained, halved
• 1 tablespoon oil
• 1 red onion, sliced
• 2 cloves garlic, crushed
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 5 - 6 cups chicken stock, heated
• 1/4 cup KRAFT Easy Cheese Cream Cheese Spread
• 1 tablespoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup parsley, chopped
• 6 slices mild salami, cut into strips, and panfried
• salt and pepper, to taste

1. Place beetroot on a greased baking tray and spray with olive oil spray.
2. Bake at 180 degrees C for 35 minutes then add the artichokes and bake for a further 15 minutes.
3. Keep warm.
4. Heat oil in a large saucepan over a medium heat and saute onion and garlic.
5. Add rice and cook, stirring, for 1 minute.
6. Add wine and cook until almost absorbed.
7. Add 1 cup of hot stock, simmer and stir until absorbed.
8. Continue to add remaining stock, 1 cup at a time, stirring continuously, until stock is absorbed and rice is tender.
9. Stir the cream cheese spread, lemon rind, chives and seasonings through the risotto until heated through.
10. Serve risotto topped with salami, roasted beetroot and artichoke.

unpeeled beetroot, oil, red onion, garlic, arborio rice, white wine, chicken stock, easy cheese cream cheese, lemon rind, parsley, salami, salt

Taken from www.kraftrecipes.com/recipes/roasted-beetroot-artichoke-risotto-104134.aspx (may not work)