beet risotto
creamy and delicious
yield
4 -6
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For beet risotto
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10 cchicken stock
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4 Tbspbutter
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1/4 colive oil
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1 lgsweet onion
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2 lgred beets peeled and shredded
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3 carborio rice
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6 ozshredded pecorino cheese about 1 1/2 cups
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1 Tbsppoppy seeds
How To Make beet risotto
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1Heat chicken stock in a large stockpot and keep it warm. In a large skillet add the butter and oil and let the butter melt. Add the onion and cook until softened. About 5 minutes
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2Add the shredded beets and cook until the pan is dry about 12 minutes. Add the rice and cook over medium heat for 2 minutes. Add a ladle of stock. Cook until absorbed Add another ladle and cook until absorbed.
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3Keep doing the same thing 1 ladle at a time until the rice is aldente about 25 minutes. Stir in the cheese. Spoon the risotto into dishes and top with the poppy seeds.
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