BEET RISOTTO

Beet Risotto

• PREP: 10 mins

• COOK: 40 mins

• READY IN: 50 mins

from: The Farmers' Market Cookbook by Julia Shanks and Brett Grohsgal

Ingredients

• 3 cups chicken stock or vegetable

• 4 tablespoons Butter

• 1 large shallot diced

• 3/4 cup rice Arborio

• 1/4 cup white wine

• 1 1/2 cups beets peeled and diced

• 1/3 cup parmesan cheese

• Lemon Juice optional

• salt and pepper

Instructions

1. Bring chicken stock to a boil. Keep hot while making the risotto.
   

2. Heat large sauté pan over medium-high heat. Add half of the butter. When it is melted, add shallots and sweat for 2 minutes.
   

3. Add rice, stirring to ensure that each grain of rice is coated in butter. Add the wine to the pan. When the rice has absorbed the wine, add ½ cup of the stock and the beets.
   

4. Gently stir to ensure that nothing is stuck on the bottom. Add ½ cup of remaining liquid.
   

5. Cook rice, uncovered and without stirring until most of the liquid is absorbed.
   

6. Add remaining stock, ½ cup at a time and continue cooking in the same method.
   

7. Test risotto to ensure that it is cooked almost completely. If not add more hot water and continue cooking. Otherwise season with salt and pepper. Stir in parmesan and butter. Add fresh lemon juice if desired.