Ingredients
- 6 cups vegetable or chicken broth
- 5 tablespoons extra virgin olive oil (EVOO), divided
- 1 1/2 cups arborio rice
- 2 baseball-size red or golden beets, peeled and cut into 1-inch cubes
- 1 small yellow or red onion, chopped
- 2-3 garlic cloves, chopped
- 1/2 cup dry red wine if you are using red beets and white wine if you are using golden beets
- Salt and pepper
- 1 pound asparagus, trimmed and cut on a diagonal into 1-inch pieces
- 1/2 pound ricotta salata, crumbled
Description
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