Ruby Risotto
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(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Healthy, because
Even smarter
Beets add a beautiful ruby-red color to this dish, as well as nutrients such as fiber, folate and vitamin C.
If young children are eating this recipe you don't have wine on hand, simply substitute for vegetable stock.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp olive oil
- ½ Tbsp butter
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 9 ozs Arborio rice
- ⅔ cup dry Red wine
- 3 cups hot vegetable stock
- 18 ozs cooked Beets (diced)
- To serve
- herbed Ricotta cheese
- Swiss Chard leaf (leaves)
Preparation steps
1.
Heat half the butter in a large shallow pan and cook the onion and garlic over a low heat until softened and transparent.
2.
Add the rice and stir to coat all the grains. Increase the heat and add the wine. Cook until absorbed.
3.
Gradually add the stock, a ladleful at a time, stirring until absorbed, before adding more stock. Continue cooking until the rice is tender, but still has a little bite.
4.
Put about 1/4 of the beetroot into a blender or food processor. Blend to a puree.
5.
Stir the puree and diced beetroot into the rice and heat gently, stirring until heated through.
6.
Place on serving plates with a spoonful of herbed ricotta and Swiss chard leaves.
