Rosy Red Risotto

3
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

Add to Grocery List

  • 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

How to Make Rosy Red Risotto

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.

Printable Recipe Card

About Rosy Red Risotto

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




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