Beet Risotto

Ingredients

• Onion1/4 count (38 g)
• White Wine1/4 glass (35 ml)
• Rice1/2 cup (100 g)
• Beets1/2 count (40 g)
• Butter1/3 tablespoon (10 g)
• Olive Oil1/2 tablespoon (5 ml)
• Parmesan Cheese2 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you can use regular rice, but you can also use short-grain or medium-grained rice.

2. 2

   Step 2

   Add double the volume of hot water or vegetable/chicken/meat broth to the rice.

3. 3

   Step 3

   You also need cooked beets.

4. 4

   Step 4

   Blend the beet using a blender or food processor to make the puree. Set aside.

5. 5

   Step 5

   While heating a pot with a tablespoon of olive oil, chop the onion.

6. 6

   Step 6

   Add the onion and stir-fry for 5-7 minutes.

7. 7

   Step 7

   Once the onion is translucent, add the rice and cook for a few minutes.

8. 8

   Step 8

   Add the white wine, increase the heat and cook for a few minutes until evaporated.

9. 9

   Step 9

   Lower the heat and add the hot broth. Cover the rice and then add all the broth gradually.

10. 10

    Step 10

    Repeat the process until there is no more broth left and the rice is done. Add more broth if required.

11. 11

    Step 11

    Add the beet puree, butter and grated Parmesan cheese. Add salt and mix.

12. 12

    Step 12

    Once all the ingredients have been mixed together, turn off the heat and let stand for a few minutes.

13. 13

    Step 13

    Serve the beet risotto on a plate and garnish with scallions.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beet Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.