Beet Risotto – St. Supéry Estate Vineyards & Winery

Ingredients

• 1 pound red beets, greens removed
• 3 ½ cups reduced-sodium chicken broth
• 3 cups water
• 1 leek, finely chopped
• 2 T olive oil
• 2 cups Arborio rice (14 oz)
• ½ cup dry white wine
• Zest of 1 lemon
• Juice of half a lemon
• Salt and pepper to taste
• 2 T crème fraiche