In a 450º oven, wrap onion and beets in foil and place in. Roast for 1 hour. Place in a food processor and pulse to combine to desired consistency.
Heat a pan with half the butter, add rice, and cook for 3 minutes. Ladle stock ½ cup at a time, and repeat as it is absorbed. Consistently stir to prevent sticking. Look for a creamy, tender rice kernel.
When rice is still slightly crunchy, add vermouth and continue to cook. When al dente, stir in beet puree and cook until fully absorbed. Finish with remaining butter, cheese, herbs, and additional seasoning.
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|Serving Size: 1 Serving (566g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 148 (20%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 41.3mg||13 %|
|Sodium 525.9mg||18 %|
|Potassium 557.5mg||15 %|
|Total Carbohydrate 110.3g||32 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 110.2g|
|Protein 16.8g||24 %|
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Calories per serving: 747
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