This year, I was invited to be a part of a farmhouse holiday decor series with an amazing line-up of bloggers, so how could I say no to that?!  Over the next few weeks, we’ll be sprinkling in some seasonal farmhouse-style blog posts to (hopefully) inspire our readers.  This week’s theme is “farmhouse kitchen and fall recipe”, so I’m sharing a red wine risotto recipe.

I’ve shared this before and I’ll share it again that other than Christmas, I don’t do much in the way of seasonal decorating.  I might set out a few small pumpkins and some seasonal fruit, but that’s about it.

I haven’t gotten to any fall decorating, yet, this year, so these pictures are from last year, just showing how I like to mix in a few fall elements without going overboard.

The recipe I’m sharing is very similar to one I first made as a Plated meal.  It was so delicious that I decided to make it a few times since and I’ve tweaked it along the way.

As temperatures start to dip, I crave comfort foods and this Red Wine Risotto With Roasted Beets definitely hits that note for me.

As an aside, beets are just so darn pretty, aren’t, they?

Start out by peeling and chopping three beets.  Season them with olive oil, salt, pepper, and thyme (fresh or dried).  Put them in the oven at 425 for about 20 minutes.

Meanwhile, heat up one box of vegetable stock in a pot.

Heat up a separate wide-bottom pan.  I like using a saucier for this, but a soup pot or skillet with higher sides would work as well.

• Add one tablespoons of butter, one tablespoon of olive oil, 1 small chopped sweet onion, a few sprigs of fresh thyme (stripped off their stems), and one minced garlic clove.  Cook until onions are soft.
• Add one cup Arborio rice and stir, cooking until rice is translucent.
• Add 1/2 cup merlot and stir, allowing rice to absorb wine.
• Once wine is absorbed, add vegetable stock to rice, about one cup at a time.  Stir often, cooking until stock is absorbed.
• When all stock is added and absorbed and rice is completely cooked, remove from heat and add roasted beets and 1/4 cup pecorino cheese.
• Serve with shaved parmesan cheese and fresh chopped parsley.

Risotto does involve hanging out by the stove and a bit of stirring, which is what makes it ideal for chilly days.  Oh, and it’s so yummy and worth all of the stirring.

I like to serve it with a small piece of skirt steak and an arugula salad with a simple lemon & olive oil dressing.

It is hearty enough to have as a vegetarian entree´, which I sometimes like as well.

For more fall farmhouse kitchen decorating and yummy recipes, check out my fellow bloggers participating in this series…

Ella Claire | Craftberry Bush | Miss Mustard Seed | Jeanne Oliver

Love Grows Wild | Rooms FOR Rent | Shades of Blue Interiors | Dear Lillie

French Country Cottage | My Sweet Savannah | Kindred Vintage | Jennifer Rizzo