Heartbeet Risotto
12 ingredients
1 steps
Ingredients
- 4 medium beets, roasted
- 1.5 cups arborio rice
- 4 cups (1 quart) low sodium chicken stock
- 1/2 cup white wine
- 1 medium shallot, finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil + more for drizzling on top
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped Italian parsley
- Kosher salt, to taste
- pepper (I used Aleppo pepper)
- fresh herbs, your choice
Directions
-
1["Beets", "Wash and dry the beets. (Removing any leaves to saute for later)\r\nToss them with a little olive oil, salt and pepper.", "Wrap in foil and place on a rimmed cookie sheet.", "Roast them at 400F for about 45 minutes until tender.", "When cooled enough to touch, trim the top stem and bottoms. Then peel the skin by rubbing them with a dry paper towel. (Should come off every easily.)", "Slice them into 1/4\" thick coins and use a mini heart shaped cookie cutter to make hearts!""
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