Beet Risotto With Rapini
15 people added this to their Recipe Box
Servings: 4
Ingredients:
-
1 tbsp (15 mL) olive oil
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups (375 mL) arborio rice or other short grain Italian rice
1/2 cup (125 mL) white wine or chicken stock
4 beets (1 lb/500 g), peeled and coarsely grated
3 1/2 cups (875 mL) hot chicken stock or vegetable stock
2 cups (500 mL) coarsely chopped rapini
1/3 cup (75 mL) grated parmesan cheese
Preparation:
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.
Tags:
Side Dish; Vegetables; Rice; Cheese/Other Dairy; Boil/Simmer;
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