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Beet Risotto with Winter Vegetables
- 4-5 parsnips, roughly chopped into equal sizes
- Extra Virgin Olive Oil
- Salt and Pepper to taste
- 1 large beet, scrubbed clean
- 1 small bag fresh baby spinach
- 1/2 onion, finely diced
- 1 cup Arboro rice
- Water for boiling and to add to the risotto
- 1 lemon, zested and juice reserved
- 2 TBS goat cheese
- 1/2 pint cherry tomatoes, halved
- Fresh parsley
Directions:View on PBS Food
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