Red Beet Risotto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb carnaroli rice
  • 4
    ounces white onions, finely chopped
  • 2
    cups red beet juice
  • 1
    bunch red beet, tops finely chopped
  • 4
    cloves garlic, thinly sliced
  • 4
    cups vegetable stock
  • 4
    ounces white wine
  • 4
    ounces butter
  • 1
    tablespoon vegetable oil
  • 4
    tablespoons grated parmigiano
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DIRECTIONS

  • Sweat the onion in two thirds of the butter and the oil.
  • Add the beet tops and mix well.
  • Add the rice and toast for a few seconds.
  • Sprinkle the wine and let it evaporate.
  • Add stock, enough to cover the rice and simmer.
  • Halfway through, add all the beet juice and continue simmering.
  • Altogether this should take 16 to 18 minutes.
  • Do not add too much stock towards the end, keeping in mind that the risotto is to be creamy not soupy.
  • When the rice is cooked remove from the heat and add the remaining butter& the cheese and stir to make it fluffy.
  • Serve immediately topped with shaved parmigiano.
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