Beet & Pea Risotto

This scrumptious risotto features two garden favorites—and offers extra protein from NaturesPlus Collagen Peptides!

1.5 tsp olive oil

1 large red onion, minced 

2 garlic cloves, minced 

1 cup (generous) arborio rice

3 medium cooked red beets, cubed 

4 cups vegetable stock

sea salt and black pepper

1 3/4 cups frozen garden peas

handful fresh mint, minced 

3/4 cup crumbled feta cheese 

1 tbsp NaturesPlusCollagen Peptides

1. Heat the olive oil in a pan, add the onion and garlic, and cook 4–5 minutes, or until onion is soft. Add rice and cook for another minute. Add two of the beets. 
2. Add the vegetable stock little by little, until the rice is soft and just tender, stirring frequently (can take up to 30 minutes). It should be fairly moist, but not too liquid. Season with salt and pepper. 
3. When the rice is almost cooked, add the peas and mint, and cook another 2–3 minutes.
4. Coarsely purée the other beet in a small food processor. Add to the finished risotto, stir well, and serve on warmed plates. Sprinkle some feta and peptide powder over each.

Yields: 3 servings

Source: adapted fromThe Medicinal Chef © 2013 Dale Pinnock, Sterling Publishing Inc. Co.