Beet Risotto
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
51
Sourness
49
mins
Prep time (avg)
4
Difficulty
Ingredients:
4 cups
Chicken (low-sodium)2 tbsps
Unsalted Butter2 tbsps
Olive Oil1 medium
Onion (finely chopped)3.5 tsps
Kosher Salt (divided)1.25 tsps
Ground Black Pepper (freshly, divided)1.5 cups
Arborio4 tsps
White Wine3 tbsps
Heavy CreamDirections:
1
Bring broth and 5 cups water to a boil in a large pot over high heat
2
Reduce heat to low and gently simmer
3
Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater
4
Heat a large wide pot or sauté pan over medium-high
5
Cook butter and oil, stirring occasionally, until butter melts
6
Add onion and sauté until softened and translucent, about 5 minutes
7
Add beets, 1 tsp
8
Salt, and 1/2 tsp
9
Pepper and sauté until tender, about 10 minutes more
10
Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp
11
Vinegar, and 1 tsp
12
Salt
13
Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated
14
Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30–40 minutes; season with 1 tsp
15
Salt and 1/2 tsp
16
Pepper halfway through
17
About 2 minutes before rice is al dente, add cream, 2 Tbsp
18
Parsley, remaining 1 tsp
19
Vinegar, 1/2 tsp
20
Salt, and 1/4 tsp
21
Pepper
22
Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp
23
Parsley
24
Bring broth and 5 cups water to a boil in a large pot over high heat
25
Reduce heat to low and gently simmer
26
Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater
27
Heat a large wide pot or sauté pan over medium-high
28
Cook butter and oil, stirring occasionally, until butter melts
29
Add onion and sauté until softened and translucent, about 5 minutes
30
Add beets, 1 tsp
31
Salt, and 1/2 tsp
32
Pepper and sauté until tender, about 10 minutes more
33
Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp
34
Vinegar, and 1 tsp
35
Salt
36
Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated
37
Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30–40 minutes; season with 1 tsp
38
Salt and 1/2 tsp
39
Pepper halfway through
40
About 2 minutes before rice is al dente, add cream, 2 Tbsp
41
Parsley, remaining 1 tsp
42
Vinegar, 1/2 tsp
43
Salt, and 1/4 tsp
44
Pepper
45
Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp
46
Parsley