5 cup chicken or vegetable broth, divided use
2 tbsp unsalted butter
1 tbsp oil
1/3 cup onion, minced
5 1/2 cup arborio rice
1/2 cup dry white wine
2 fresh beets (green tops removed), washed, peeled, d
1/4 cup whipping cream
1/3 cup parmesan cheese, grated
1 tbsp fresh parsley, chopped
1 sprigs of italian parsley
A Recipe for
Beet Risotto
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Food Tip |
This Recipe for Beet Risotto is one of thousands in the Recipes-to-go Ethnic Cookbook.
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| Zenna Schaffer |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
This is a recipe for Beet Risotto from the recipe cookbook of Recipes-to-go (Ethnic)
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
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1. Place broth in saucepan; bring to a simmer. Turn heat to low and
keep broth at a low simmer. 2. Heat butter and oil in a heavy-bottom
4-quart Dutch oven over medium heat. Add onion and cook for 1-2
minutes or until it begins to soften, being careful not to brown it.
3. Add rice and stir for 1 minute, making sure all the grains are
well-coated. Add wine and stir until wine is completely absorbed.
Add beets and 1/2 cup of the hot broth. When broth is almost
completely absorbed, add another 1/2 cup of hot broth. Stir for 30
seconds. Continue to cook on medium to medium high heat, adding
broth in 1/2 cups, stirring for 30 seconds and cooking until almost
all the broth is absorbed. 4. After approximately 18 minutes, when
the rice is tender but still a little firm and all broth has been
added and absorbed, remove from heat and stir in cream, parmesan and
chopped parsley. Stir vigorously to combine.
Presentation: Spoon into 4 shallow bowls and garnish each bowl with a
sprig of fresh Italian (flat-leaf) parsley. Serve immediately.
Serves: 4
Beet Risotto Recipe brought to you by Recipes To-Go