beet risotto

How To Make beet risotto

• 1

  Heat chicken stock in a large stockpot and keep it warm. In a large skillet add the butter and oil and let the butter melt. Add the onion and cook until softened. About 5 minutes
• 2

  Add the shredded beets and cook until the pan is dry about 12 minutes. Add the rice and cook over medium heat for 2 minutes. Add a ladle of stock. Cook until absorbed Add another ladle and cook until absorbed.
• 3

  Keep doing the same thing 1 ladle at a time until the rice is aldente about 25 minutes. Stir in the cheese. Spoon the risotto into dishes and top with the poppy seeds.
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