Prep 15 mins
Cook 2 hrs
When fresh beets are plentiful at the market, I make several dishes a week using them. This is a side dish that is one of my favorites.
- 2 medium beets (12 oz.)
- 3 tablespoons olive oil
- 1 medium red onion, chopped
- 1 1⁄2 cups arborio rice or 1 1⁄2 cups short-grain rice
- 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
- 28 ounces chicken broth
- salt & freshly ground black pepper
- fresh basil leaf, for garnish
- Preheat oven to 350 degrees. Place beets in center of an 18-in. square of heavy duty foil. Drizzle with 1 tablespoon olive oil. Fold together opposite edges of foil in double folds, allowing room for steam to build. Roast 1 hour and 15 minutes, or until tender. Cool 30 minutes. Carefully open foil packet. Remove beets; gently transfer liquid to measuring cup; add water to equal 1/2 cup. Pour liquid in medium saucepan. Cut beets into wedges.
- In 3-quart saucepan cook onion in remaining oil over medium heat until tender; add rice. Cook and stir 5 minutes. Stir in dried basil, if using.
- Meanwhile, add broth to beet liquid in saucepan. Bring to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth. This takes about 20 minutes.
- Stir in remaining broth, if there is any. Cook and stir just until the rice is creamy and tender.
- Add beets; heat through. Remove rice from heat; stir in half of cheese(optional) and basil (if using), and salt and pepper to taste. Sprinkle with remaining cheese and basil leaves, if using them.
Delicious! I added a splash of white wine at the very beginning. It needed more liquid and cooking time, so I kept adding doses of hot water (from my hot/cold dispenser) until it was done to my liking. The recipe instructions mention cheese, but there is no cheese in the ingredient list; I added about 1/2 c grated Parmigiano-Reggiano.