Beet Risotto


Ingredients: Serves 4
  • 2 tablespoon unsalted butter
  • 2 tablespoon organic coconut oil
  • ¼ cup diced yellow or white onion (1/4 of a medium sized onion)
  • Pinch of kosher salt
  • ¾ cup white wine
  • 1½ cup Arborio rice (risotto rice)
  • 4 cups vegetable stock
  • 1 cup mashed boiled beets (about 2 small beets or one large beet)
  • ¼ cup finely grated Parmesan cheese
  1. Boil the beets and drain, pulse in a processor until it is fine.
  2. In a medium saucepan over medium heat add butter and coconut oil.
  3. When butter is melted add onion, pinch of salt and stir until onion is translucent, about 3-4 minutes.
  4. Add rice and stir to coat with butter.
  5. Add wine ¼ cup at a time stirring continually, allow a minute in between adds.
  6. Add beets and start adding stock ¼ cup at a time, stirring continually. The liquid should only be bubbling along edges of pan. Lower heat if you see bubbles in middle of pan.
  8. Once all stock is gone, your rice should be creamy in texture.
  9. Remove from heat and serve.
  10. Top with sprinkling of Parmesan

I’ll be the prettiest risotto you’ll ever see! Enjoy!


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