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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love beets and am always looking for other ways to cook them - this is from Rachel Ray - she suggests garnishing this with crumbled ricotta-salata cheese (or feta)and roasted asparagus. I am a purist and served it plain to enjoy the beet flavor. I also used 5 small beets instead of the large. (this might be nice garnished with a few toasted walnuts & a bit of crumbled blue cheese if you want to add some other flavors) Ingredients:
6 cups chicken broth |
3 tablespoons extra virgin olive oil |
1 1/2 cups arborio rice |
2 large red beets, peeled and cut into 1/2 inch cubes |
1 small onion, chopped |
2 teaspoons garlic, minced |
1/2 cup dry red wine |
salt and pepper |
Directions:
1. Preheat the oven to 425 degrees.
2. In a medium pot, warm the broth over medium heat.
3. In a large skillet or medium dutch oven, heat 3 tablespoons olive oil over medium high heat.
4. Stir in the rice to coat with the oil, toast for 2 minutes.
5. Add the beets, onion and garlic and cook until softened, about 5 minutes.
6. Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
7. While the risotto is cooking, you can roast 1 pound trimmed asparagus (cut on diagonal into 1 inch pieces) with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes.
8. Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.
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