Beet Risotto With Rapini Beet Risotto With Rapini

Author: Canadian Living

  • Portion size 4 servings


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 1/2 cup arborio rice
  • 1 1/2 cup short grain Italian rice
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 4 beets peeled and coarsely grated
  • 3 1/2 cups hot chicken stock
  • 3 1/2 cups hot vegetable stock
  • 2 cups coarsely chopped rapini
  • 1/3 cup grated Parmesan cheese


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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Beet Risotto With Rapini