New Recipes Beet Risotto with Rapini - ★Cooking Recipes★

Gorgeous beet risotto with rapini and parmesan cheese.
Directions for: Beet Risotto with Rapini

Ingredients

1 Tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

1 cup arborio rice

1 cup another short grain Italian rice

cup white wine

cup chicken, stock

4 peeled and coarsely grated beet

3 cup hot vegetable stock, coarsely

2 cup coarsely chopped rapini

cup grated parmesan cheese

Directions

1. In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened.

2. Add rice; cook, stirring, for 1 minute.

3. Add wine; cook, stirring, for 2 minutes or until evaporated.

4. Stir in beets and half of the stock; bring to boil.

5. Reduce heat to medium-low; cover and simmer for 10 minutes or until rice is almost tender and most of the liquid is absorbed.

6. Stir in remaining stock and rapini; cook, covered, for 12 minutes or until rice and rapini are tender and most of the liquid is absorbed.

7. Stir in Parmesan cheese.

See more: Saute, Vegetables, Fall, Rice/Grain, Dinner, Italian, Winter, Main, Vegetarian