Risotto With Beets

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 large onion, chopped finely
30 ml (2 tbsp) olive oil
60 ml (4 tbsp) butter
500 ml (2 cups / 400 g) Arborio rice, not rinsed
250 ml (1 cup) white wine
450 g (1 lb) beets, cooked, peeled and diced
1.25 L (5 cups) chicken stock, at a simmer
Salt and freshly ground pepper, to taste
200 g Blue cheese, rind removed, diced

Directions

  1. In a large, heavy-bottomed saucepan, wilt the onion in the olive oil and half of the butter for 10 minutes.
  2. Add the rice and cook, stirring constantly, for 2 minutes, to coat each grain. Add the wine and reduce until the liquid has evaporated.
  3. Add the beets and 250 ml / 1 cup of the hot stock. Cook and stir until the stock has been absorbed by the rice. Repeat the process, adding 125 ml / 1/2 cup of stock at a time, until all the stock has been used and rice is creamy but still al dente.
  4. Remove from heat and add the rest of the butter. Season and stir.
  5. Serve in heated soup plates, topped with diced Bleubry.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2407

Risotto With Beets
Risotto With Beets