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6-8 servings
1 pound baby or large red beets (about 3 lbs. if buying with greens)
4 tablespoons extra-virgin olive oil, divided
1/2 cup walnut halves
2 cups Zinfandel or other fruity red wine
1 qt. reduced-sodium vegetable broth
1 small onion, chopped
2 cups Carnaroli, Vialone Nano, or Arborio rice*
2 tablespoons unsalted butter
1 teaspoon freshly grated nutmeg
1 cup grated parmigiano-reggiano cheese, divided
Salt and freshly ground black pepper
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