Beet and Pea Risotto

Ingredients:

For the Stock:

You can make this ahead and refrigerate for up to 3 days

8 cups of water

3 medium Beets

1 Onion

1 Carrot

1 celery stalk

Chicken Bones

Salt, pepper and herbs

Just bring to boil and gently simmer for a couple of hours, it would be a dark red color

For the Risotto:

1 tablespoons extra-virgin olive oil

2 tablespoon butter

1 small onion, or shallot chopped

Salt and freshly ground pepper

1 and Half cup Italian rice (like arborio, vialone nano, carnaroli)

Half cup dry white wine

freshly grated Parmigiano cheese

parsley