Quick Beet Risotto
From Weekly Wisdom — February 1998
Cornmeal, Rice, Grains Recipes
Yield: Makes 4 to 6 servings.
- 3 cups chicken broth
- 3 medium beets, cooked, then peeled and diced
- 2 tablespoons butter
- 1 medium onion, chopped
- 1-1/2 cups arborio rice
- 1/2 cup red wine or water
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
Bring broth to a boil, add beets, and set aside. Melt butter in a large skillet and saute the onion until soft. Add rice and cook another 5 minutes. Add wine or water, and vinegar, and stir until absorbed. Slowly add broth and beets to rice mixture, stirring until liquid is absorbed and rice is tender, about another 20 minutes. Season with salt and pepper. This is great with roasted meats.
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