An updated version with home-grown beets, this risotto was delicious, filling, and even the leftovers were excellent.
Ingredients
3 cups chicken stock
2 cups water
2 tbsp butter
2 tbsp evoo
1 medium onion
1 lb beets
2 cups arborio rice
4 oz parmesan cheese
goat cheese or other fresh cheese as topping
Preparation
Bring the stock and water to a simmer, keep it simmering.
In a separate pot sautee the diced onion on the butter and oil. I used frozen beets. Shred these and add half of them to the pot.
Add the rice and cook for 2 minutes. Add 1 cup of the stock and cook constantly stirring until nearly absorbed. Add more stock, 0.5-cup-at-a-time. Stir each time until absorbed.
When all the stock is gone, stir in the remaining shredded beets and the shredded parmesan. Cook for a minute or two.
Serve fresh, topped with crumbled goat cheese.
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