Rosy Red Risotto

Kathy W

By
@Kattyw

This is a fun dish to serve, especially during the Christmas Season. Add a sprig or two of fresh parsley for an even more festive look.

For some risotto can be a bit intimidating. It is really an easy dish to make. Just takes a little time and attention, but it is so worth it.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1/2-3/4 c
beets, about 1/2 of a can of beets (15.5 oz) plain - not pickled, drain and reserve liquid, small diced
1 medium
onion, diced
1-2 Tbsp
olive oil
1/2 c
white wine (optional)
1 c
arborio rice
4 1/2 c
hot stock, chicken or vegetable
1 Tbsp
butter
salt and pepper to taste

Directions Step-By-Step

1
Drain beets, reserving liquid, about 1/2 cup. Dice beets - small dice and set aside. (If you don't want red hands, wear gloves.) Add reserved liquid to stock.
2
Heat oil in a heavy 2 quart pot. Saute onion in oil until translucent.
3
Add rice and stir until grains are coated with oil.
4
Add wine (Optional - or use stock if you prefer) and stir constantly on medium heat until wine is absorbed.
5
Add 1 cup of stock, stirring until liquid is absorbed. Continue cooking for about 20 - 30 minutes, adding the remaining liquid 1 cup at a time, allowing liquid to absorb before adding more. The rice, when done, should be firm with a little bite in the center, or al dente.
6
Remove from heat. Add butter and stir vigorously until butter is melted and risotto is creamy.
7
Gently stir in the diced beets and serve.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtags: #rice, #beets