Chicken And Beet Risotto - cooking recipe

Ingredients

1 None large beet
2 tbsp olive oil
8.75 oz chicken breast, chopped
1 None onion, finely chopped
1 clove garlic, finely chopped
4 sprigs fresh thyme
14 oz Arborio rice
1/2 cup white wine
6 cups hot chicken stock
3.5 oz feta cheese, chopped
1 1/2 cups baby arugula

Preparation

Preheat oven to 350\u00b0F. Wrap beet in foil and bake for 1 hour, or until tender when pierced with a skewer. When cool enough to handle, peel skin then cut into small cubes.
Meanwhile, heat 1 tbsp oil over high heat. Cook chicken for 5-7 mins, until browned and cooked through. Set aside. Add remaining oil and saute onion, garlic and thyme over medium heat for 3 mins. Add rice and cook for 1 min. Add wine and cook for 1 min, stirring, until absorbed. Add hot stock, 1 cup at a time, stirring between additions, until almost all liquid absorbs. Return chicken to pan and season. Add feta.
Serve topped with beet and arugula.