Rosy Red Risotto
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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- 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
- salt and pepper to taste
2Heat oil in a heavy 2 quart pot. Saute onion in oil until translucent.
3Add rice and stir until grains are coated with oil.
4Add wine (Optional - or use stock if you prefer) and stir constantly on medium heat until wine is absorbed.
6Remove from heat. Add butter and stir vigorously until butter is melted and risotto is creamy.
7Gently stir in the diced beets and serve.