Beet Risotto

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Beet Risotto

 

5 cups vegetable broth

2 tablespoons unsalted butter

1 tablespoon oil

1/3 cup minced onion

1 1/2 cups Arborio rice

1/2 cup dry white wine

2 whole fresh beets, green tops removed, washed, peeled and diced

1/4 cup whipping cream

1/3 cup grated Parmesan cheese

1 tablespoon chopped fresh parsley

garnish: sprigs of fresh Italian parsley

 

Place broth in saucepan; bring to a simmer. Turn heat to low and keep broth at a

low simmer. Heat butter and oil in a heavy bottom 4 quart Dutch oven over medium

heat. Add onion and cook for 1 to 2 minutes or until it begins to soften, being

careful not to brown it. Add rice and stir for 1 minute, making sure all the

grains are well coated. Add wine and stir until completely absorbed. Add beets

and 1/2 cup of the hot broth. When broth is almost completely absorbed, add

another 1/2 cup of hot broth. Stir for 30 seconds. Continue to cook on medium to

medium high heat, adding broth in 1/2 cup measurements, stirring for 30 seconds

and cooking until almost all the broth is absorbed. After approximately 18

minutes, when the rice is tender but still a little firm and all broth has been

added and absorbed, remove from heat and stir in cream, Parmesan and chopped

parsley. Stir vigorously to combine. Spoon into 4 shallow bowls and garnish each

bowl with a sprig of fresh Italian parsley. Serve immediately.

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