Beet Risotto
 
4   servings
 
5 cup  chicken or vegetable broth
2 Tbsp  unsalted butter
1 Tbsp  oil
1/3 cup  minced onion
1-1/2 cup  Arborio rice
1/2 cup  dry white wine
2   whole fresh beets, green tops removed, washed, peeled and diced (about 1 cup)
1/4 cup  whipping cream
1/3 cup  grated Parmesan cheese
1 Tbsp  chopped fresh parsley
  garnish sprigs of fresh Italian parsley
 
Place broth in saucepan; bring to a simmer. Turn heat to low and keep broth at a 
low simmer. 
Heat butter and oil in a heavy-bottom 4-quart Dutch oven over medium heat. Add 
onion and cook for 1 to 2 minutes or until it begins to soften, being careful 
not to brown it. 
Add rice and stir for 1 minute, making sure all the grains are well-coated. Add 
wine and stir until completely absorbed. Add beets and 1/2 cup of the hot broth. 
When broth is almost completely absorbed, add another 1/2 cup of hot broth. Stir 
for 30 seconds. Continue to cook on medium to medium-high heat, adding broth in 
1/2-cup measurements, stirring for 30 seconds and cooking until almost all the 
broth is absorbed. 
After approximately 18 minutes, when the rice is tender but still a little firm 
and all broth has been added and absorbed, remove from heat and stir in cream, 
Parmesan and chopped parsley. Stir vigorously to combine. 
Presentation: Spoon into 4 shallow bowls and garnish each bowl with a sprig of 
fresh Italian (flat-leaf) parsley. Serve immediately. 
 
  nutritional information per serving:
530   calories
22 fat
9.4 saturated fat
43   milligrams cholesterol
  1,445 milligrams sodium
37   percent calories from fat.
 
Adapted from "Risotto" by Judith Barrett and Norma Wasserman. 
 
 
 
 
(ID: 81282) Mirror: rec.food.recipes: Sun, Jul 7, 2002


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