This is a simple rice recipe-not a true risotto, but still really good. The recipe comes from Figure magazine.
No-stir Oven Risotto and Heart-Shape Beets
1 large beet, or 1 can of sliced beets, drained
28 ounces vegetable broth
1 cup water
1 1/2 cups Arborio rice
1 medium onion, finely chopped
2 teaspoons dried oregano, crushed
1 tablepoon olive oil
1/2 teaspoon salt
1 cup finely shredded Gruyere cheese or Swiss cheese
Wash and trim beets (do not peel). Cook, covered, in lightly salted boiling water for 35-45 minutes, or until tender. Drain and cool slightly. Slip skin off beet and slice into 1/4-inch slices. Using a 1 1/2-inch heart-shaped cookie cutter, cut beet slices into hearts, if desired.
Meanwhile, preheat oven to 350F. In a medium saucepan combine broth and water. Bring to a boil. In a 2-quart souffle or casserole dish, combine broth mixture, rice, onion, oregano, oil, and salt. Bake, covered, about 40 minutes or until rice is tender. Stir in cheese.
Top risotto with beets. Return to oven and bake, uncovered, 5 minutes more. Makes 8 servings.