advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Beet Risotto

Rich in folic acid and vitamin C, beets, which are sweet root vegetables, are a colorful, nutritious addition to the dinner table.

  • Prep:
  • Total Time:
  • Servings: 6
Beet Risotto

Source: Everyday Food, September

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups reduced-sodium chicken broth, heated
  • 1/2 recipe Basic Roasted Beets, cut into 1/2-inch dice
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • Coarse salt and ground pepper

Directions

  1. In a heavy medium saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 10 minutes.

  2. Add rice; stir to coat. Stir in wine; cook until reduced by half, about 3 minutes. Add 1/2 cup broth; simmer, stirring, until almost all is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, stirring until liquid is absorbed before adding more, about 25 minutes total.

  3. Stir in beets, butter, and Parmesan; season with salt and pepper. Serve immediately.

Related Topics