Beet Risotto

Tags: vegetarian - side - GF - GF vegetarian - GF side
Active Time: 1 hour
Passive Time: N/A
Serves: 8

Deep purple-red, rich, creamy risotto

Food and Wine

• 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

• 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

1. In a saucepan, bring the stock to a simmer; cover and keep warm
2. 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
3. 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
4. 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