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Ingredients

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

Description

Rachael Ray Magazine