Roasted Beet Risotto

12 ingredients
1 steps

Ingredients

  • 3 beets medium, stems trimmed
  • 1 1/2 tablespoons olive oil
  • 3 1/2 cups low sodium chicken stock
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1/2 cup diced onions small
  • 1 1/4 cups arborio rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dry white wine
  • 1 cup shredded Parmesan cheese plus more for garnishing
  • microgreens for garnishing

Directions

  1. 1
    ["Preheat the oven to 425\u00b0F. Place the beets on a large sheet of foil then drizzle them with the olive oil and wrap the foil tightly around them. Place the foil packet on the center rack and roast the beets for about 1 hour or until they are fork tender. Remove the beets from the oven. Once they are cool enough to handle, remove them from the foil, peel them and dice them into 1/2-inch cubes. Set the beets aside.", "Add the chicken stock to a medium saucepan set over medium heat. Bring it to a simmer then cover it with a lid and remove it from the heat.", "Set the KitchenAid Multi-Cooker to the \"Risotto\"" setting and attach the Stir Tower. Add the butter to the cooker. Once the butter melts

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