Tested till perfect Beet Risotto With Rapini

Beet Risotto With Rapini

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

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

Ingredients

  • 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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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.

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