Roasted Beet Risotto

Name: Roasted Beet Risotto
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 397 grams cups Arborio rice; 3 mediums beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached; 1 teaspoons black pepper; 118 milliliters dry white wine; 28 fl. oz.s 1/2 cups reduced-sodium chicken broth; 2 Tbsps olive oil; 1 small onion, finely chopped; 118 milliliters oz finely grated Parmigiano-Reggiano; 6 servings Garnish: Parmigiano-Reggiano shavings, made with a vegetable peeler; 1 teaspoon salt; 710 milliliters water

Roasted Beet Risotto is a gluten free recipe with 6 servings. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 492 calories, 22g of protein, and 16g of fat. It works well as a rather cheap main course. Head to the store and pick up arborio rice, salt, onion, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Put oven rack in middle position and preheat oven to 425°F.

Equipment you will use

Oven

Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.

Ingredients you will need

Beet

Wrap

Equipment you will use

Baking Sheet

Aluminum Foil

When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.

Ingredients you will need

Beet

While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.

Ingredients you will need

Beet

Broth

Water

Equipment you will use

Sauce Pan

Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Pot

Add rice and cook, stirring constantly, 1 minute.

Ingredients you will need

Rice

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)

Ingredients you will need

Broth

Rice

Wine

Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.

Ingredients you will need

Cheese

Pepper

Beet

Broth

Salt

Equipment

Ingredients

Servings:

397grams

cups Arborio rice 3mediums

beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached 1teaspoons

black pepper 118milliliters

dry white wine 28fl. oz.s

1/2 cups reduced-sodium chicken broth 2Tbsps

olive oil 1small

onion, finely chopped 118milliliters

oz finely grated Parmigiano-Reggiano 6servings

Garnish: Parmigiano-Reggiano shavings, made with a vegetable peeler 1teaspoon

salt 710milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.