Beet Risotto
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Beet Risotto
Photography by Jodi Pudge
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 314314 cal |
| pro | 10 g10g pro |
| total fat | 9 g9g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 47 g47g carb |
| fibre | 2 g2g fibre |
| chol | 11 mg11mg chol |
| sodium | 680 mg680mg sodium |
| potassium | 530 mg530mg potassium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 1111 iron |
| vit A | 44 vit A |
| vit C | 55 vit C |
| folate | 3232 folate |
- Preparation time: 10 minutes
- Cook time : 1-1/2 hours
- Total time : PT10M
Ingredients
- 4 cups Meat Stock recipe 4 cups Meat Stock recipe
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 1/4 cup finely chopped shallots 1/4 cup finely chopped shallots
- 1-1/3 cups short grain rice , (such as arborio, Vialone Nano or carnaroli)1-1/3 cups short grain rice, (such as arborio, Vialone Nano or carnaroli)
- 1/4 cup dry white vermouth 1/4 cup dry white vermouth or dry white wine
- 1 tbsp fresh thyme 1 tbsp fresh thyme
- 1-1/4 tsp salt 1-1/4 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1/3 cup grated romano cheese 1/3 cup grated romano cheese or Parmesan cheese
- 1 tbsp butter 1 tbsp butter
- 4 beets 4 beets
Preparation
Wrap beets in foil; roast in 350°F (180°C) oven until tender, about 1 hour. Peel and chop into 1/4-inch (5 mm) cubes to make 3 cups (750 mL); set aside.
In saucepan, bring stock to boil; reduce heat to low and keep warm.
In large deep skillet, heat oil over medium-high heat; sauté shallots until softened and translucent, about 3 minutes. Add rice, stirring to coat and toast grains, about 2 minutes. Stir in vermouth until absorbed.
Add stock, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes total. Add beets, thyme, salt and pepper. Taste before adding last 1/2 cup (125 mL); rice should be loose, creamy but not mushy, and still slightly firm in centre of grain.
Remove from heat. Stir in Romano cheese and butter; let stand for 2 minutes before serving.
In saucepan, bring stock to boil; reduce heat to low and keep warm.
In large deep skillet, heat oil over medium-high heat; sauté shallots until softened and translucent, about 3 minutes. Add rice, stirring to coat and toast grains, about 2 minutes. Stir in vermouth until absorbed.
Add stock, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes total. Add beets, thyme, salt and pepper. Taste before adding last 1/2 cup (125 mL); rice should be loose, creamy but not mushy, and still slightly firm in centre of grain.
Remove from heat. Stir in Romano cheese and butter; let stand for 2 minutes before serving.
Source : Canadian Living Magazine: April 2010
- Keywords : Dinner; Beets; Rice; Shallots; Romano cheese; Roast; Skillet; 400 calories;
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