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Receta Beet Risotto With Rapini
by Global Cookbook

Beet Risotto With Rapini
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  Raciónes: 4

Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 x onion, minced
  • 2 clv garlic, chopped
  • 1 1/2 c. arborio rice or possibly 1 1/2 c. another short grain Italian rice
  • 1/2 c. white wine or possibly 1/2 c. chicken, stock
  • 4 x peeled and coarsely grated beet
  • 3 1/2 c. warm chicken stock or possibly 3 1/2 c. warm vegetable stock, coarsely
  • 2 c. coarsely minced rapini
  • 1/3 c. grated parmesan cheese

Direcciones

  1. In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 min or possibly till softened.
  2. Add in rice; cook, stirring, for 1 minute.
  3. Add in wine; cook, stirring, for 2 min or possibly till evaporated.
  4. Stir in beets and half of the stock; bring to boil.
  5. Reduce heat to medium-low; cover and simmer for 10 min or possibly till rice is almost tender and most of the liquid is absorbed.
  6. Stir in remaining stock and rapini; cook, covered, for 12 min or possibly till rice and rapini are tender and most of the liquid is absorbed.
  7. Stir in Parmesan cheese.