Scallops and beets are two of my grandmothers favorite foods. While staying at her house the other night, I decided to come up with a recipe that used both of these ingredients. The beet risotto turned out wonderfully and could be served with so many other dishes, though here, it really works well with the mushrooms and rosemary. Though I didn't do this the other night, serving this dish with a lemon wedge to cut the richness is something I will definitely try next time.

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