Tested till perfect Beet Risotto With Rapini

Beet Risotto With Rapini

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By The Canadian Living Test Kitchen

Recipe2 out of 5 based on 1 ratings.
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  • Portion size 4


  • 1 tbsp 1tbspolive oil
  • 1 1oniononions, chopped
  • 2 2garlic clovegarlic cloves, minced
  • 1-1/2 cups 1-1/2cupsarborio rice or short grain Italian rice
  • 1/2 cup 1/2cupwhite wine or chicken stock
  • 4 4beetbeets, peeled and coarsely grated
  • 3-1/2 cups 3-1/2cupshot chicken stock or vegetable stock
  • 2 cups 2cupscoarsely chopped rapini
  • 1/3 cup 1/3cupgrated Parmesan cheese
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In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened.

Add rice; cook, stirring, for 1 minute. Add wine; cook, stirring, for 2 minutes or until evaporated. Stir in beets and half of the stock; bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes or until rice is almost tender and most of the liquid is absorbed.

Stir in remaining stock and rapini; cook, covered, for 12 minutes or until rice and rapini are tender and most of the liquid is absorbed. Stir in Parmesan cheese.

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