Let's do a quick, informal survey.
Do you make risotto?
A yes or no in the comments will suffice, but I'd love to hear when you turn to this creamy, satisfying rice dish and what your favorite additions are. And if the answer is no, why not? I'm not one to cook rice as a side dish all that often, although I do like brown rice flavored with scallions and garlic. When it comes to risotto, however, I hardly put it on the same plane with simple steamed rice.
From the method of cooking, to the rich, toothsome end result, risotto is more than just a grain dish. Most of the time, I made it the main meal. I like to add poached chicken, but shrimp or roasted veggies are nice. If you do want to make risotto a side dish, then I think you may as well make it memorable. I usually try to avoid gushingly purple prose when describing food, but what can I say? Stained a striking hot pink and bejeweled with roasted beets, this risotto is a stunner.
Unlike the red wine risotto with arugula I made a while ago, this version gets all its gorgeous magenta color from fresh roasted beets. The recipe has no twists whatsoever; it's risotto 101. You can roasted the beets a day or a few hours ahead. It's an extra step, but it couldn't be easier. If you've only had canned beets (I still like tossing the shredded ones in salad), you'll love the clean, earthy taste of fresh ones.
I made this risotto to go with steaks for a fantastic Valentine's Day dinner that actually happened the day after. Because it's an all-veggie risotto, I think it's well suited for a side. But no one would mistake it for an afterthought.
I found this recipe on the Gourmet magazine website and was sold by their (much more beautiful than above) photo. I cut the recipe in half and omitted the wine, which I tend to do if I don't have an open bottle of white. If you want to make this vegetarian, use mushroom broth instead of chicken. Here's an old post of mine describing the basic risotto technique, with step-by-step photos. And here is one of my all-time favorites, Roasted Butternut Squash Risotto with Mushrooms.