Red Beet Risotto

12 ingredients
5 steps

Ingredients

  • 3 medium beets
  • 3 cups chicken stock
  • 3 tbsp. butter
  • 1 tbsp. olive oil
  • 1 small white onion, minced
  • 3 shallots minced
  • 4 cloves garlic minced
  • 1 1/2 cups white wine
  • 2 cups Itaian short grain rice such as Carnaroli or Arborio
  • 1/4 cup Parmesan cheese plus curls for garnish
  • 1 tsp salt
  • 1/4 tsp. freshly ground pepper

Directions

  1. 1
    Wash and peel beets. Place in medium pot and add 3 cups stock and 3 cups water. Boil and cook about 45 minutes until tender.
  2. 2
    Remove two of the beets and allow to cool. Grate and set aside.
  3. 3
    In wide saucepan over medium heat, and olice oil and 1 tbsp. butter. Saute onions and shallots for 5 minutes or until tender. Add garlic and saute for another minute. Add rice and stir to coat. Add wine and bring to a boil cooking for 2 minutes.
  4. 4
    Add stock from beets, one ladle at a time. Before adding next ladle of stock, allow rice to absorb all liquid in pan. After first 3 ladles, add grated beets. Continue adding stock one lafle at a time and cook for about 20 minutes or until cooked to desired doneness.
  5. 5
    Stir in remaining butter and parmesan cheese. Add Parmesan curls if desired. Enjoy!

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