Cook Time
35 min
Yields
4 servings
Gorgeous beet risotto with rapini and parmesan cheese.
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ingredients
1
Tbsp olive oil
1
onion, chopped
2
cloves garlic, minced
1 ½
cup arborio rice
1 ½
cup another short grain Italian rice
½
cup white wine
½
cup chicken, stock
4
peeled and coarsely grated beet
3 ½
cup hot vegetable stock, coarsely
2
cup coarsely chopped rapini
⅓
cup grated parmesan cheese
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directions
Step 1
In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened.
Step 2
Add rice; cook, stirring, for 1 minute.
Step 3
Add wine; cook, stirring, for 2 minutes or until evaporated.
Step 4
Stir in beets and half of the stock; bring to boil.
Step 5
Reduce heat to medium-low; cover and simmer for 10 minutes or until rice is almost tender and most of the liquid is absorbed.
Step 6
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.
Step 7
Stir in Parmesan cheese.