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Beet Risotto

Beet Risotto
YIELDS
6 servings
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Ingredients

3
medium beets (3)
3
cup chicken stock (500 mL)
3
Tbsp butter (50 mL)
1
Tbsp olive oil (25 mL)
1
small white onion, minced (1)
3
shallots, minced (3)
4
clove garlic, minced (4)
1 ½
cup white wine (375 mL)
2
cup Italian short grain rice, such as Carnaroli, Arborio or Vialone Nano (500 mL)
¼
cup Parmesan cheese plus curls for garnish
1
tsp salt
¼
tsp freshly ground pepper
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Directions

Step 1

Wash and peel beets. Place beets in a medium saucepan, add 3 cups (500 mL) stock and 3 cups water. Bring to a boil, and cook for about 40-45 minutes or until fork tender.

Step 2

Remove two of the beets and allow to cool. Grate and set aside. (Reserve remaining beet for eating.)

Step 3

In a wide saucepan over medium heat, add olive oil, and 1 tablespoon (15 mL) butter.

Step 4

Sauté onions and shallots for about 5 minutes or until tender.

Step 5

Add garlic and continue to sauté for another minute.

Step 6

Add rice and stir to coat

Step 7

Add wine, and bring to a boil, cooking for 2 minutes.

Step 8

Add stock from beets, one ladle at a time. Before adding the next ladle of stock, allow rice to absorb all liquid in the pan. After the first 3 ladles, add the grated beets.
Continue adding stock one ladle at a time and cook for about 18-20 minutes or until cooked to desired doneness.

Step 9

When rice is done, traditionally it should be a bit “soupy”, stir in remaining butter and parmesan cheese.

Step 10

Finish with cheese curls.

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