Beet Risotto with Roasted Asparagus and Feta

Yum-o! I know there are some people out there who really don't like Rachael Ray and I am not going to judge anyone based on that, but you have to admit- she makes some tasty food.
I saw this Beet Risotto and was intrigued. I am absolutely in love with risotto, after learning it really is not that difficult to make. If I see a recipe that contains the word risotto- I am making it.
I love beets and the great thing about this dish is that it would be appealing to people who don't like beets. Their sweetness is not prominent. I think the chicken stock helps to tone it down a little bit. Plus, it is beautiful. Eating food that looks this good pleases all the senses. I used feta cheese because it was in the fridge and it tasted great crumbled on top. Yum-o again. There, I said it!

Beet Risotto with Roasted Asparagus and Ricotta Salata Rachael Ray From Every Day with Rachael Ray March 2007 FOUR SERVINGS
6 cups vegetable or chicken broth
5 tablespoons extra-virgin olive oil (EVOO) ( I used much less, probably 2 Tbls total)
1 1/2 cups arborio rice
2 baseball-size red or golden beets, peeled and cut into 1/2-inch cubes
1 small yellow or red onion, chopped
2 to 3 cloves garlic, finely chopped
1/2 cup dry red wine if using red beets or dry white wine if using golden beets (I omitted this and just used more chicken stock)
Salt and freshly ground pepper
1 pound asparagus, trimmed and cut on a diagonal into 1-inch pieces
1/2 pound ricotta salata cheese, crumbled (I used feta cheese)

1. Preheat the oven to 425°. In a medium pot, warm the broth over medium heat. In a large, deep skillet or a medium Dutch oven, heat 3 (1) tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Stir in the rice to coat with the oil, and toast for 2 minutes. Add the beets, onion and garlic and cook until softened, about 5 minutes. Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.

2. While the risotto is working, on a baking sheet, toss the asparagus with the remaining 2 (1) tablespoons EVOO, season with salt and pepper and roast for 10 minutes.

3. Serve shallow bowls of beet risotto with the roasted asparagus and crumbled cheese on top.

Coming Tomorrow- Butternut Squash and Pumpkin Seed Rice Paper Rolls with Cranberry Dipping Sauce