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rosy red risotto

(1 rating)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

This is a fun dish to serve, especially during the Christmas Season. Add a sprig or two of fresh parsley for an even more festive look. For some risotto can be a bit intimidating. It is really an easy dish to make. Just takes a little time and attention, but it is so worth it.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For rosy red risotto

  • 1/2-3/4 c
    beets, about 1/2 of a can of beets (15.5 oz) plain - not pickled, drain and reserve liquid, small diced
  • 1 md
    onion, diced
  • 1-2 Tbsp
    olive oil
  • 1/2 c
    white wine (optional)
  • 1 c
    arborio rice
  • 4 1/2 c
    hot stock, chicken or vegetable
  • 1 Tbsp
    butter
  • salt and pepper to taste

How To Make rosy red risotto

  • 1
    Drain beets, reserving liquid, about 1/2 cup. Dice beets - small dice and set aside. (If you don't want red hands, wear gloves.) Add reserved liquid to stock.
  • 2
    Heat oil in a heavy 2 quart pot. Saute onion in oil until translucent.
  • 3
    Add rice and stir until grains are coated with oil.
  • 4
    Add wine (Optional - or use stock if you prefer) and stir constantly on medium heat until wine is absorbed.
  • 5
    Add 1 cup of stock, stirring until liquid is absorbed. Continue cooking for about 20 - 30 minutes, adding the remaining liquid 1 cup at a time, allowing liquid to absorb before adding more. The rice, when done, should be firm with a little bite in the center, or al dente.
  • 6
    Remove from heat. Add butter and stir vigorously until butter is melted and risotto is creamy.
  • 7
    Gently stir in the diced beets and serve.
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