====== Beet Risotto ====== 

Tags: [[vegetarian]] - [[side]] - [[Gluten Free|GF]] - [[GF vegetarian]] - [[GF side]] \\ 
Active Time: 1 hour \\ 
Passive Time: N/A \\ 
Serves: 8 \\

====Description====
Deep purple-red, rich, creamy risotto

====Source====
[[https://www.foodandwine.com/recipes/beet-risotto|Food and Wine]]

====Ingredients====
  *Chicken stock: 7 cups \\ \\ 
  *Butter: 4 tbsp 
  *Olive oil: 1/4 cup \\ \\ 
  *Sweet onion: 1 large, finely chopped \\ \\ 
  *Beets: 2 large (about 24 oz total), peeled and coarsely shredded \\ \\ 
  *Arborio rice: 3 cups \\ \\ 
  *Pecorino cheese: 6 oz, freshly grated (about 1.5 cups)
  *Poppy seeds: 2 tsp, plus extra for garnish

====Notes====
  *Can sub chicken stock with 3.5 cups low sodium broth + 3.5 cups water, or with vegetable stock to make vegetarian
  *Can garnish with extra thinly sliced beets
  *Do the beet shredding in the sink to avoid staining everything in your life

====Instructions====
  -In a saucepan, bring the stock to a simmer; cover and keep warm
  -In a medium dutch oven, melt the butter and oil. Add onion and cook over moderately high heat, stirring, until softened (about 5 minutes). Add the shredded beets and cook, stirring, until the pan is dry, about 12 minutes. Spoon half the beet mixture into a small bowl
  -Add the rice to the dutch oven and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until stock is nearly absorbed. Continue adding stock one cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, about 25 minutes
  -Stir in the cooked beets, cheese, and poppy seeds. Cook, stirring, until heated through. Add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls and garnish with sliced beets and poppy seeds

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